Beef Rendang

Ingredients

100 g shallots

30 g garlic

30 g ginger

3 stalks lemongrass (serai)

100 ml oil

1kg beef, cubed

500 ml coconut milk

4 tsp sugar

2 tsp salt

150 g chilli, ground

50 g coconut - pan-fried until

brown and then blended finely (kerisik)

1 pc turmeric leaf (daun kunyit)

-thinly sliced

Method

1 Blend the shallots, garlic, ginger and lemngrass in a blender until

   fine. Heat the oil in a wok, and place the blended ingredients and

   the ground chilli and sti-fry until fragrant.

2 Then add in the beef cubes and coconut milk to the mixture. Add

   in the sugar and salt and continue stirring.

3 Let it simmer for half an hour on low heat before adding in the

   fried coconut (kerisik) and sliced turmeric leaf.

4 Continue cooking on slow heat for 45 minutes until the gravy

   becomes thick in consistency, stirring from time to time.

5 Once the beef is tender and aromatic, dish out and place into a

   warm serving dish. Serve hot with fluffy white rice.