Recipe - Indonesian Spiced Coconut Beef (Rendang)

1 teaspoon Garlic powder; (six garlic
cloves)
10 Shallots; chopped
One fourth pound Hot red chili peppers;
chopped, remove seeds and
ribs
2 tablespoon Peanut oil
1 tablespoon Galangal powder; see pantry
1 teaspoon Turmeric
1 teaspoon Coriander
1 teaspoon Black pepper
1 tablespoon Ground ginger
2 Sticks lemon grass; crushed
2 Bay leaves; crushed
5 Kaffir lime leaves; asian
Salt; to taste
4 cup Coconut milk (not cream
of..)
2 pound Beef chuck; cubed (5cm)

PANTRY: galangal powder is made from Thai or Laotian ginger; available in
Asian markets.

Combine garlic, shallots and chilies. In large saucepan, heat oil, add
garlic mixture and saute 2 to 3 minutes. Add galangal, turmeric, coriander,
black pepper, ginger, lemongrass, bay leaves, lime leaves and salt; saute 2
to 3 more minutes. Add coconut milk and cook until top of liquid becomes
oily. Add beef cubes and stir frequently. Reduce heat to low and, stirring
occasionally, cook until coconut milk mixture reduces, thickens to a
gravylike consistency and turns a deep, dark brown, about 4 hours. Serve.
Makes 6 servings.

INTRO: prepared by the Wives of Indonesian Civil Servants, a women's
organization known as Dharma Wanita.

Reporter by ANN CRISWELL, Food Editor 9/26/97 Houston Chronicle

McRecipe by patHanneman

Recipe by: Indonesian Embassy, Washington, D.C

Posted to MCRecipe Digest V1 #822 by KitPATh phannema@wizard.ucr.edu on
Oct 01, 1997