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1 1/4 liters
1
5
1 stalk
1-2 pieces
10
1 kg
Spices (ground)
3 tablespoons
1/2 tablespoon
1/2 tablespoon
200 g
4
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Coconut milk from 2 old coconuts
Turmeric leaf, torn and knotted
Kaffir lime leaves
Lemon grass, bruised
Asam Gelugur
Red chilies, finely sliced
Beef, fat and sinew removed, cut into 3
cm cubes
Chopped galangal
Chopped turmeric
Chopped ginger
Red chilies
Shallots
Salt
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Method :
- Simmer coconut milk with
turmeric leaf, kaffir lime leaves, lemon grass, asam gelugur,
sliced chilies and ground spices until the milk thickens and
becomes oily.
- Reduce heat.
- Add beef and cook until
tender.
- Stir occasionally until
the spices dry and turn brown.
Optional : Combine
rendang with 300 grams small potatoes. Soak potatoes in water for 15
minutes then scrub with a soft brush to clean potato skin. Add to
the gravy together with beef. Rendang can also be combined with 150
grams dried red peanuts (kacang jogo) which have been soaked for
half an hour. Add together with beef.
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