Rendang


Ingredients:

1 tsp shrimp paste
1 kg rump steak ( beef/chicken/mutton )
1 stalk lemon grass


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1 tsp salt
1 tbsp sugar
1 tbsp soya sauce

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3 stalk lemon grass - sliced thinly
120gms grated coconut - fried and pounded
4 slices galangal
5 candlenuts } Ground
2 tbsp curry power - blended with 2 tbsps
water

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30 dried chillies
120 gms shallots
4 red chillies
1 clove garlic
2 cm piece ginger

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1/2 cup thick coconut milk - extracted from 1/2 grated coconut
8 tbsps oil





Method:

  • Heat oil and fry ground ingredients and curry powder until fragrant
  • Add in half of the coconut milk and fry until the oil separates
  • Add in the soya sauce mixture and steak.
  • Add in also the fried grated coconut and lemon grass. Stir fry for 10 minutes.
  • Pour in the rest of the coconut milk and simmer until the meat is tender, for about 1 hour.
  • Increase heat to reduce gravy until it is thick and oilly.
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