Name: Rendang
Ingredients: 3 tb Cooking oil; 2 Onions - sliced; 2 Cloves garlic - peeled and crushed; 5 Cm; (2") piece fresh; ; root ginger -; ; peeled and finely; ; chopped; 2 tb Schwartz Hot Thai Curry Blend; 1 ts Schwartz Ground Lemon Grass; 100 g Dessicated coconut; (4oz); 450 g Rump steak - cut into thin strips; (1lb); 100 g Creamed coconut and 300ml; (1/2 pint) hot water; ; blended together; ; (4oz); 1 ts Salt

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Thai	Schwartz, Schwartz2	4	servings

INGREDIENTS

3	tb	Cooking oil
2		Onions – sliced
2		Cloves garlic – peeled and crushed
5		Cm; (2") piece fresh
		; root ginger –
		; peeled and finely
		; chopped
2	tb	Schwartz Hot Thai Curry Blend
1	ts	Schwartz Ground Lemon Grass
100	g	Dessicated coconut; (4oz)
450	g	Rump steak – cut into thin strips; (1lb)
100	g	Creamed coconut and 300ml; (1/2 pint) hot water
		; blended together
		; (4oz)
1	ts	Salt

INSTRUCTIONS

Heat the oil and fry the onion, garlic, ginger, Curry Blend and Lemon Grass
for 3-4 minutes. Add the desiccated coconut and fry for a further minute.
Add the steak and fry until the redness has disappeared. Add the coconut
milk and salt and stir thoroughly. Simmer, uncovered, for 40 minutes or
until the liquid has evaporated and the curry is very dry. Stir
occasionally.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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