Beef rendang (dry beef curry)
6 Servings
Ingredients
| Quantity | 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 | 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 | Stalk lemon grass; cut in 2\" pieces and bruised | |
| 1 | Salam or curry leaf | |
| 1½ | pounds | Stewing beef (chuck; etc), cut in 2\" cubes |
Directions
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.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .