Recipe - Rendang Padang (Hot Beef Curry)

4 One half pound Gravy or chuck steak; cubed

FOR THE SPICE PASTE
1 md Onion
4 Cloves garlic
3 teaspoon Ground chillies fresh/frozen
1 teaspoon Trassi or prawn paste
2 teaspoon Ground coriander
1 teaspoon Ground cumin
One half teaspoon Ground turmeric
2 Kemiri nuts or
2 teaspoon Ground almonds
1 (3cm long) piece of ginger
2 teaspoon Salt or to taste
1 teaspoon Soft brown sugar
One fourth cup Tamarind water
One half cn Samoa coconut cream
1 Long piece of lemon grass
1 Daon salam (Indonesian bay)
Dried; fresh, powdered laos
2 Lime or lemon leaves

Date: Sat, 24 Feb 1996 13:44:32 +1300 (NZDT)

From: D ddingle@ihug.co.nz
Rendang Padang is a very hot curry from Sumatra which is surprisingly easy
to eat. The blend of all the different spices together with the coconut
cream allows your taste buds a lot more than chillies!

You will be surprised and delighted to find out that you can easily handle
a lot more chillies in this particular dish.

Rendang is traditionally a rather dry dish. The sauce almost completely
evaporated and infused into the meat.

Because of this Rendang freezes well in small pportions even in ziplock
plastic bags and will keep frozen for at least 3 months or more.

Rendang should be a very hot and spicy dish. Do not be afraid to use even
more chillies than indicated. You will find that you can actually handle
lots more chillies in Rendang than in any other dishes. Serve with boiled
rice.

DIRECTIONS: Add the blended spice paste to the cubed meat in a large, thick
bottomed pot and mix well to coat. Add To This: The lemon grass which has
been tied into a bundle and pounded to release its taste and fragrance, the
Indonesian bayleaf omit if not available, the ground Laos, lime or lemon
leaves, One half can of coconut cream.

METHOD: Mix everything well together and bring slowly to the boil. Stirring
and scraping the botton to prevent burning the meat. Lower heat and simmer
gently UNCOVERED for 12 hours till the meat is tender, stirring every now
and then. DO NOT ADD WATER! Enough juice will run out of the meat
naturally.

MEANWHILE: Dry fry 1 cup of desicated coconut on low until golden brown.
Add this to the tender cooked meat and mix well.

CHILEHEADS DIGEST V2 #249

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