Beef rendang (dry beef curry)

Yield: 6 Servings

Measure Ingredient
2 tablespoons Chopped fresh red chile -or-
4 teaspoons Sambal ulek (up to)
4 slices Ginger
2 slices Fresh galangal -or-
½ teaspoon Ground galangal
3 \N Cloves garlic
½ cup Chopped onion
1 teaspoon Salt
¼ teaspoon Ground turmeric
2 teaspoons Ground coriander
1 cup Thick coconut milk
1 cup Thin coconut milk
1 \N Stalk lemon grass; cut in 2\" pieces and bruised
1 \N Salam or curry leaf
1½ pounds Stewing beef (chuck; etc), cut in 2\" cubes

Michael Bowers Internet: mikeb@...

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.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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