Name: Beef Rendang (Dry Beef Curry)
Ingredients: 2 tb Chopped fresh red chile -or-; 4 ts Sambal ulek (up to); 4 sl Ginger; 2 sl Fresh galangal -or-; 1/2 ts Ground galangal; 3 Cloves garlic; 1/2 c Chopped onion; 1 ts Salt; 1/4 ts Ground turmeric; 2 ts Ground coriander; 1 c Thick coconut milk; 1 c Thin coconut milk; 1 Stalk lemon grass; cut in 2" pieces and bruised; 1 Salam or curry leaf; 1 1/2 lb Stewing beef (chuck; etc), cut in 2" cubes

Death serves all alike; as he deals with the poor, so he deals with the rich: is not awed at the appearance of a proud palace, a numerous attendance, or a majestic countenance; pulls a king out of his throne, and summons him before the judgment seat of God, with as few compliments and as little ceremony as he takes the poor man out of his cottage. Death is as rude with emperors as with beggars, and handles one with as much gentleness as the other.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Indo	Meat	6	Servings

INGREDIENTS

2	tb	Chopped fresh red chile -or-
4	ts	Sambal ulek (up to)
4	sl	Ginger
2	sl	Fresh galangal -or-
1/2	ts	Ground galangal
3		Cloves garlic
1/2	c	Chopped onion
1	ts	Salt
1/4	ts	Ground turmeric
2	ts	Ground coriander
1	c	Thick coconut milk
1	c	Thin coconut milk
1		Stalk lemon grass; cut in 2" pieces and bruised
1		Salam or curry leaf
1 1/2	lb	Stewing beef (chuck; etc), cut in 2" cubes

INSTRUCTIONS

Michael Bowers  Internet: mikeb@radonc.ucdmc.ucdavis.edu
A Malaysian/Indonesian dish; for Sumatran style beef curry stop before you
evaporate the liquid (see recipe)
Mix the chile, ginger, galangal, garlic, onion, salt, turmeric and
coriander to a paste in a blender, food processor or morter. Add thick
coconut milk as needed to help blending.
In a wok, deep skillet or heavy pan  combine paste, remaining coconut milk,
lemon grass, salam leaf and beef.  Bring just to a boil, reduce heat and
simmer uncovered until beef is tender (2-3 hours).  If you stop here you
have a basic type of beef curry. Otherwise, continue cooking over medium
heat, stirring, untnil the liquid evaporates and the oil begins to
separate.  Fry the meat carefully until browned; be careful not to scorch
the meat. Searves 6-8 with other dishes.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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