INGREDIENTS

INSTRUCTIONS

1. Remove fat and sinew from steak, cut meat into 3 cm cubes, place in
bowl. 2. In food processor, combine onions, garlic, ginger, chillies and
water, blend until smooth. Add the mixture to steak. 3. Add coriander,
tamarind sauce, turmeric, curry leaves and lemon grass, stir until
combined. Stir in coconut milk. Bring to a boil, reduce heat to medium,
simmer, uncovered for 1 hour, stirring occasionally. Reduce heat to very
low, simmer for 30 minutes, stirring frequently until the meat is very
tender and liquid has been absorbed. Remove lemon grass before serving.
NOTE: It is necessary to stir the Beef Rendang often during the last 30
minutes of cooking to prevent coconut milk from separating and to avoid
sticking. This distinctive and delicious curry is cooked very slowly for a
long time, until the meat is very succulent and all the coconut milk has
been absorbed. A close friend of mine, Winnie Quek, and her husband own a
fine Singaporean Restaurant here in Calgary. While her recipe for Beef
Rendang remains a closely guarded secret, this one comes very close. Winnie
has suggested holding back 2 cups of coconut milk until the last 30 minutes
of cooking, then slowly adding it then, as you continue to simmer and stir
until all the liquid has been absorbed. Winnie says that this will stop the
coconut milk from separating and tasting "oily". Source: Indonesian Cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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