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home > recipes > meat > beef rendang
1 1/2 lb beef stew meat 28 oz coconut milk (2 cans) 8 shallots -- sliced 5 garlic cloves -- minced 1 piece fresh ginger -- (1 inch) sliced 1/4 cup sliced fresh hot chilis - or- 30 dry red chilis - or- 1 tsp chili powder 6 Tbsp oil (peanut preferred) 1 tsp shrimp paste 2 Tbsp curry power blended with 2 Tbsp water -- (Ayam Brand) 1 tsp ground turmeric 2 tsp ground cinnamon 1/4 tsp black pepper 5 candlenuts (ground) 4 stalks lemongrass 6 slices galanga (laos) 1 Tbsp kecap manis, sweet soy sauce 1 Tbsp palm sugar approx. 1 tsp salt In a food processor, blend the shallots, garlic, ginger, and chilies with 1/2 cup of the coconut milk to form a smooth paste (bumbu). Mix 1/2 cup of the bumbu with the meat and let stand 30 minutes. Toast the shrimp paste in foil. Grind the candlenuts. Slice the lemongrass thinly. Measure out the dry ingredients. In a stewpot, heat half the oil and brown the meat in the bumbu. Remove to a dish. Heat the remaining oil and fry the spices and shrimp paste until fragrant, being careful not to burn it. Add the salt, sugar, kecap, candlenuts, galanga, lemongrass, and the remaining coconut milk and bring to a simmer. Cook until the meat is tender. Serve with rice.

Beef Rendang


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keyword: rendang
ethnicity: australian/south pacific
recipes for meat
recipes by homefire
Email Address:
(posted March 4, 2006)

1 1/2 lb
beef stew meat
28 oz
coconut milk (2 cans)
8 shallots -- sliced
5
garlic cloves -- minced
1 piece fresh ginger -- (1 inch) sliced
1/4 cup sliced fresh
hot chilis
- or- 30
dry red chilis
- or- 1 tsp
chili powder
6 Tbsp oil (
peanut preferred)
1 tsp
shrimp paste
2 Tbsp
curry power blended with 2 Tbsp water -- (Ayam Brand)
1 tsp ground
turmeric
2 tsp ground
cinnamon
1/4 tsp black pepper
5 candlenuts (ground)
4 stalks lemongrass
6 slices galanga (laos)
1 Tbsp kecap manis,
sweet soy
sauce
1 Tbsp
palm
sugar
approx. 1 tsp
salt

In a
food processor, blend the shallots, garlic, ginger, and chilies with 1/2 cup of the
coconut milk to form a smooth paste (bumbu). Mix 1/2 cup of the bumbu with the meat and let stand 30 minutes.

Toast the
shrimp paste in foil. Grind the candlenuts. Slice the lemongrass thinly. Measure out the dry ingredients.

In a stewpot, heat half the oil and
brown the meat in the bumbu. Remove to a dish. Heat the remaining oil and fry the spices and
shrimp paste until fragrant, being careful not to burn it. Add the salt, sugar, kecap, candlenuts, galanga, lemongrass, and the remaining coconut milk and bring to a simmer. Cook until the meat is tender. Serve with rice.


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