INGREDIENTS

INSTRUCTIONS

If you are using fresh galingal, peel and coursely chop it and set it
aside.  If you are using dried galingal, combine it in a cut with 4
tablespoons of water. If you are using fresh lemon grass, cut of the
straw-like top, leaving about 6" of the bottom. lightly crush the very
bottom and set it aside.  If you are using dried lemon grass, put it into
the water along with the galingal. Crumble and break the dried red chillies
and cinnamon into enough water to cobver and add them to the dried galingal
and dried lemon grass if you are using them. Also put in the cloves. Soak
the spices for 30 mins.  Cut the red pepper coarsely inot dice, discarding
all the seeds.  Peel and coarsely chop the shallots/onions, ginger and
garlic. In an electric blender, combine the soaked spices and their liquid,
the frsh galingal (if you are using it), the chopped red pepper, shallots,
ginger and garlic. Blend until smooth. Into a wide, preferably non-stick
pan put the paste from the blender, the fresh lemon grass (if using), the
curry leaves and kaffir lime leaves (or lemon rind). Stir the coconut milk
well until smooth and pour that in as well. Bring to the boil, stirring
occasionally.  Turn the heat to medium and cook the sauce for 15 mins,
stirring now and then to prevent curdling. Put in the meat and salt and
bring to the boil again. Reduce the heat to medium. Cook, uncovered for 1
hour, stirring occasionally. Turn the heat up to medium-high and continue
to cook, stirring now and then for a further 30 mins or until the sauce
becomes thick and brown and the meat tender. This is now called KALIYO
DAGING, if you continue to cook until the sauce dissappears its called
RENDANG DAGING.

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