Indonesian spiced coconut beef (rendang)

Yield: 6 Servings

Measure Ingredient
1 teaspoon Garlic powder; (six garlic cloves)
10 \N Shallots; chopped
¼ pounds Hot red chili peppers; chopped, remove seeds and ribs
2 tablespoons Peanut oil
1 tablespoon Galangal powder; see pantry
1 teaspoon Turmeric
1 teaspoon Coriander
1 teaspoon Black pepper
1 tablespoon Ground ginger
2 \N Sticks lemon grass; crushed
2 \N Bay leaves; crushed
5 \N Kaffir lime leaves; asian
\N \N Salt; to taste
4 cups Coconut milk (not cream of..)
2 pounds Beef chuck; cubed (5-cm)

PANTRY: galangal powder is made from Thai or Laotian ginger; available in Asian markets.

Combine garlic, shallots and chilies. In large saucepan, heat oil, add garlic mixture and saute 2 to 3 minutes. Add galangal, turmeric, coriander, black pepper, ginger, lemongrass, bay leaves, lime leaves and salt; saute 2 to 3 more minutes. Add coconut milk and cook until top of liquid becomes oily. Add beef cubes and stir frequently. Reduce heat to low and, stirring occasionally, cook until coconut milk mixture reduces, thickens to a gravy-like consistency and turns a deep, dark brown, about 4 hours. Serve.

Makes 6 servings.

INTRO: prepared by the Wives of Indonesian Civil Servants, a women's organization known as Dharma Wanita.

Reporter by ANN CRISWELL, Food Editor 9/26/97 Houston Chronicle McRecipe by patHanneman

Recipe by: Indonesian Embassy, Washington, D.C Posted to MC-Recipe Digest V1 #822 by KitPATh <phannema@...> on Oct 01, 1997

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