Indonesian spiced coconut beef (rendang)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Garlic powder; (six garlic cloves) |
| 10 | 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 | Sticks lemon grass; crushed | |
| 2 | Bay leaves; crushed | |
| 5 | Kaffir lime leaves; asian | |
| Salt; to taste | ||
| 4 | cups | Coconut milk (not cream of..) |
| 2 | pounds | Beef chuck; cubed (5-cm) |
Directions
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