Name: Beef Rendang
Ingredients: 2 Stalks lemon grass; Tough outside parts removed; 1 3 cm length galangal; (optional); 1 3 cm length ginger; 3 Cloves garlic; 5 Dried chillies; 2 tb Oil; 500 g Chuck steak; cubed; 10 Red Asian onions; sliced; 2 c Coconut milk; 2 Turmeric leaves; (optional); 2 tb Malaysian curry powder; (see below, or use; ; commercial; ; preparation); 1 tb Thick soy sauce; (kecap manis); 1 c Coconut cream; Salt to taste; Sugar to taste; 1/2 c Desiccated coconut; dry roasted; 2 tb Dried; ground coriander; ; seeds; 1 tb Dried; ground cumin seeds; 3/4 tb Dried; ground fennel seeds; 1/2 tb Chilli powder; (or to taste); 1/2 ts Turmeric powder; 1/4 ts Cloves; 1/4 ts Cinnamon; 1/4 ts Cardomom; 1/4 ts Pepper

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Asian	Consuming, Passions	4	servings

INGREDIENTS

2		Stalks lemon grass
		Tough outside parts removed
1		3 cm length galangal; (optional)
1		3 cm length ginger
3		Cloves garlic
5		Dried chillies
2	tb	Oil
500	g	Chuck steak; cubed
10		Red Asian onions; sliced
2	c	Coconut milk
2		Turmeric leaves; (optional)
2	tb	Malaysian curry powder; (see below, or use
		; commercial
		; preparation)
1	tb	Thick soy sauce; (kecap manis)
1	c	Coconut cream
		Salt to taste
		Sugar to taste
1/2	c	Desiccated coconut; dry roasted
2	tb	Dried; ground coriander
		; seeds
1	tb	Dried; ground cumin seeds
3/4	tb	Dried; ground fennel seeds
1/2	tb	Chilli powder; (or to taste)
1/2	ts	Turmeric powder
1/4	ts	Cloves
1/4	ts	Cinnamon
1/4	ts	Cardomom
1/4	ts	Pepper

INSTRUCTIONS

INGREDIENTS FOR CURRY POWDER
Blend the lemon grass, galangal, ginger, garlic, chillies and 1
tablespoon of the oil to a paste in a food processor or mortar and
pestle.
Coat the meat well with the paste.
Heat the remaining oil in a wok and saute the onions until golden and
aromatic.
Add the meat and stir well. Lower the heat, cover the wok and cook
for 10 minutes.
Add the coconut milk, turmeric leaves and curry powder and stir well.
Cover and cook for one hour, or until the beef is tender.
Add the thick soy sauce, coconut cream and salt and sugar to taste.
Bring to the boil and cook uncovered for 5 minutes, stirring
continuously.
Lower the heat, add the desiccated coconut and stir for another 5
minutes.
The curry should be quite dry by the time you've finished. Remove the
turmeric leaves and serve with rice.
Converted by MC_Buster.
Per serving: 543 Calories (kcal); 56g Total Fat; (87% calories from
fat); 5g Protein; 13g Carbohydrate; 0mg Cholesterol; 22mg Sodium Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 11
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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