Brunei – Beef Rendang

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Ingredients:

100g (1 cup) freshly grated coconut or 3/4 cup (60g) dried unsweetened coconut

12-15 dried chilies, cut into lengths and deseeded

15 shallots, peeled

3/4 inch fresh ginger, peeled and sliced

3/4 inch fresh galangal root, peeled and sliced

3 stalks Lemongrass. Thick bottom third only, other discarded

1/2 inch fresh turmeric root, peeled and sliced or 1/2 teaspoon ground turmeric

2 lb topside or stewing beef cut in bite sized pieces

2 1/2 cups thick coconut milk

1 cup water

3 tbsp tamarind juice

1 turmeric leaf (torn)

2 Kaffir lime leaves, torn

2 teaspoon sugar

1-2 tsp salt

Preparation

Dry fry the grated coconut on low heat in a wok until golden brown, about 10 minutes for fresh coconut
and 5-7 minutes for dried coconut. Allow to cool slightly, then grind the coconut in a mortar or blender to
a powder. Set aside.

Soak the dried chilies in warm water for 10-15 minutes to soften. Then deseed and drain. Grind the
chilies, shallots, ginger, galangal, lemongrass and turmeric to a smooth paste in a mortar or blender,
adding a little coconut milk if necessary to keep the blades turning.

Place the beef together with the ground paste, coconut milk and water in a wok and bring to a boil,
stirring constantly. Reduce the heat to low and simmer, stirring occasionally, until the beef is tender,
about 60-75 minutes. Add a little water if the sauce threatens to dry out before the beef is cooked. By this
time, the liquid would have mostly evaporated and the coconut oil should be visible.

Add the ground coconut, tamarind juice, turmeric leaf, kaffir lime leaves, sugar and salt, and stir-fry for 5
minutes.

Serve with rice. This dish is actually best the next day after the spices have set.

This serves 4.

Recipe C/O Yushing Foo http://www.aussieinnewyork-yushingfoo.blogspot.com