Name: Spiced Beef in Rich Coconut Sauce (Renda
Ingredients: 8 Shallots; sliced; 3 Cloves garlic; sliced; 1 1-inch piece of fresh ginger; sliced; 1/4 c Sliced hot red chilies; 6 c Coconut Milk (santan); 2 lb Boneless lean beef roast; cut into 2-inch cubes; 6 sl Laos; Turmeric to taste; Bay leaves(optional); 4 Stalks lemongrass; Salt to taste; 1 ts Cumin; 2 ts Coriander

The Great Commission is not a calling for some; it is a mandate for all… When it comes to a calling, we don’t need a voice; we have a verse (Mt. 28:19). It is now our responsibility, under the direction of the Holy Spirit, to evaluate how we are best suited to fulfill that call… We…see every member of our church as a potential missionary to be equipped and mobilized. Our goal is not to send some, or even our best, but to send all into the mission – to our city, across the country, or to the other side of the world.

J.D. Greear

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Lao	Meat	8	Servings

INGREDIENTS

8		Shallots; sliced
3		Cloves garlic; sliced
1		1-inch piece of fresh ginger; sliced
1/4	c	Sliced hot red chilies
6	c	Coconut Milk (santan)
2	lb	Boneless lean beef roast; cut into 2-inch cubes
6	sl	Laos
		Turmeric to taste
		Bay leaves(optional)
4		Stalks lemongrass
		Salt to taste
1	ts	Cumin
2	ts	Coriander

INSTRUCTIONS

From: bachris@telerama.lm.com (B. Bachri)
Date: Thu, 27 Jun 1996 07:35:44 -0400
In a food processor, blend the shallots, , cumin, coriander, garlic,
ginger, and chilies with 1/2 cup of the Coconut Milk to form a smooth
paste(paste). Mix 1/2 cup of the mixture with the meat and let stand 30
minutes.  - In a saucepan, bring the remaining 5.5 cups coconut milk to a
boil over moderate heat with the laos, turmeric, lemongrass, and salt and
simmer over low heat, stirring frequently, for 15 minutes. - Add the beef
mixture and the remaining spice mixture to the pan and cook, stirring
often, for at least an hour, or until all the liquid evaporates. (Do not
cover the pan at any time).  Serve warm or at room temperature.
Serving size: 8-10 people
Variation: Rendang may be prepared with 2 pounds of chicken instead of
beef. Serve with white rice, Sambal Tumis, and cucumbers, sliced.
CHILE-HEADS DIGEST V3 #027
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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