Rendang (Indonesian Beef Curry)

Ingredients

1 kg beef, chopped into medium cubes1 litre coconut milk1 lemongrass, crushed2 bay leaves3 kaffir lime leaves3 cloves

Mashed Spices

100 gr big red chilies100 gr shallots50 gr garlic cloves50 gr galangal25 gr ginger½ thumb-size turmeric1/2 nutmeg2 candlenuts1 tsp cumin½ black pepper seedsSalt to taste

Instructions

1.Boil the coconut milk, then add the lemongrass, bay leaves, and kaffir lime leaves.2. Put the mashed spices in. Stir it well till fragrant.3. Add the beef in. Stir again until the water reduced and oil from the coconut milk comes out. Served.

Note

1. To cook rendang usually it takes 3 hours. If you want to make it dry, you should reheat it the next day for 2 or 3 days. It makes the rendang long last and you can keep it in freezer and reheat it for your next meal. –2. The recipe is supposed to have the turmeric leaves. As I did not have it, it could be skipped