A traditional Indonesian dish
800g beef brisket cut into 5 cm. cubes
3 stalks lemon grass
3 cm galangal
7 pcs kefir lime leaves.
1 litter fresh coconut milk/cream
100 gram roasted dried shredded coconut
2 tablespoons vegetable oil
2cubes beef stock
100g palm sugar
to taste salt
Ingredients for rendang paste:
8 pcs big red chilies
8 pcs small red chilies
9 clove garlic
17 pcs small red onions/shallot.
3 cm fresh ginger or 1 teaspoon dry powder
3 cm fresh turmeric or 1 teaspoon dry powder
1 tablespoon coriander
1 teaspoon cumin powder
½ teaspoon nutmeg powder
2 teaspoons pepper corn
3 pcs candle nut or macadamia as a substitute
or buy ready made rendang paste in a jar
Using a mortar and pestle (our traditional way) pound together ingredients for the paste. Pounded them until smooth or put them into your blender (careful not too overload the blender).
Heat the oil in a wok or a big pan; add the paste and stir-fry until fragrant. Add the beef along with the lemon grass, kefir lime leaves, galangal, and palm sugar. Cook until the meat becomes brown and a little oil until it becomes visible in a wok/pan.
Add the coconut milk/cream and salt to taste, cook (simmer) until the meat is tender and sauce thickened, turn off the heat and throw in the roasted coconut.
Serve with hot jasmine rice and vegetables on the side.