Beef Rendang

Well, this turned out really nice ...

Ingredients:

120 gm shallots

1 bulb garlic

1.5 inch galangal, sliced

4-5 slices ginger, sliced

1/2 - 1 tbsp chilli giling

3/4 tbsp asam jawa with 300 ml water, strain

1 cinnamon

1 star anise

1-2 tbsp garam marsala

2 lemon grass, bruised

1 whole turmeric leaf (daun kunyit), knotted

200 ml thick coconut cream (santan) - harmuni/ayam brand

4-5 lime leaves, thinly shredded

3-3.5 tbsp kerisik

500 gm beef, cut into 1 - 2 cm cubes each

Method:

1. Grind ginger, shallots, garlic and galangal/lengkuas with chilli giling.

2. Heat 2 tbsp oil and "tumis"/stir fry grinded items with cinamon and anise, garam marsala for 1-2 minutes before adding in coconut milk. Bring to boil (stirring constantly)

3. Add in strained asam jawa juice , lemon grass, turmeric leaves, lime leaves and bring to boil.

4. Add in beef and alow to simmer for 10-15 minues uncovered

5. Add in kerisik and mix well and allow to simmer, closed lid, until the meat is cooked to the desired tenderness. (You may need to add more water in batches when it dries up too quickly, and stir constantly so that it doesn't get burnt.)

6. When its done, turn up the heat and cook intil the gravy dries up to coat the pieces of meat and when the oil separates.