Rendang

Ingrediants:

1 1/4 liters Coconut milk from 2 old coconuts

1 Turmeric leaf, torn and knotted

5 Kaffir lime leaves

1 stalk Lemon grass, bruised

1-2 pieces Asam Gelugur

10 Red chilies, finely sliced

1 kg Beef, fat and sinew removed, cut into 3 cm cubes

Spices (ground)

3 tablespoons Chopped galangal

1/2 tablespoon Chopped turmeric

1/2 tablespoon Chopped ginger

200 g Red chilies

4 Shallots

Salt

How to prepare:

• Simmer coconut milk with turmeric leaf, kaffir lime leaves, lemon grass, asam gelugur, sliced chilies and ground spices until the milk thickens and becomes oily.
• Reduce heat.
• Add beef and cook until tender.
• Stir occasionally until the spices dry and turn brown.

To serve:
Serve Beef Rendang with ketupat or hot rice.