Spiced beef in rich coconut sauce (renda
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Shallots; sliced | |
| 3 | Cloves garlic; sliced | |
| 1 | 1-inch piece of fresh ginger; sliced | |
| ¼ | cup | Sliced hot red chilies |
| 6 | cups | Coconut Milk (santan) |
| 2 | pounds | Boneless lean beef roast; cut into 2-inch cubes |
| 6 | slices | Laos |
| Turmeric to taste | ||
| Bay leaves(optional) | ||
| 4 | Stalks lemongrass | |
| Salt to taste | ||
| 1 | teaspoon | Cumin |
| 2 | teaspoons | Coriander |
Directions
From: bachris@... (B. Bachri)
Date: Thu, 27 Jun 1996 07:35:44 -0400 In a food processor, blend the shallots, , cumin, coriander, garlic, ginger, and chilies with ½ cup of the Coconut Milk to form a smooth paste(paste). Mix ½ cup of the mixture with the meat and let stand 30 minutes. - In a saucepan, bring the remaining 5½ cups coconut milk to a boil over moderate heat with the laos, turmeric, lemongrass, and salt and simmer over low heat, stirring frequently, for 15 minutes. - Add the beef mixture and the remaining spice mixture to the pan and cook, stirring often, for at least an hour, or until all the liquid evaporates. (Do not cover the pan at any time). Serve warm or at room temperature.
Serving size: 8-10 people
Variation: Rendang may be prepared with 2 pounds of chicken instead of beef. Serve with white rice, Sambal Tumis, and cucumbers, sliced.
CHILE-HEADS DIGEST V3 #027
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .