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Spicy Coconut Beef
(Rendang) |
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3 Tbls. chopped shallots
2 cloves garlic, sliced
1 tsp. salt
1/2 tsp. ground turmeric
12-20 red hot chili pepper
2 Tbls. vegetables oil
2 lbs. beef chuck, cut into approx. 15 pieces
4 cups coconut milk
1 slice ginger
1 square inch of lemon peel
3 bay leaves
3 pieces of laos/galangale (lengkuas): this is a member of the ginger family and it has a very tough but elusively scented root that must be peeled before use.
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Crush shallots, garlic, turmeric and chili peppers into a paste.
Place oil in a large wok and stir fry the paste until you can smell the fragrance.
Add the beef pieces, and stir fry them for another three minutes.
Then add the coconut milk, ginger, lemon peel, bay leaves and laos.
Cook over medium heat, stirring it frequently, for about one hour or more, or until the meat is tender and the liquid has almost completely evaporated, leaving a very thick sauce.
Best serve while it's hot with steamed rice.
Merry welcomes you to visit her hot and smoky kitchen at Merry's Kitchen of Indonesian Cuisine for more of her favorite recipes!
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Preparation Time: |
Serves: 6 |
| Recipe Origin: Indonesia |
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Submitted by: |
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Merry
Indonesia |
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| This recipe has been viewed 5897 times. |
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