Daging Rendang (Beef Rendang/Spicy Beef Stew with Coconut milk)

INGRIDIENTS:
2 1/2 lbs. beef stew meat, cut into 1 inch cube (see picture)
3 Tbs. chopped shallots
2 cloves garlic, sliced
1 cm ginger (or 1 tsp. ground ginger)
1 cm galangal (or 1 tsp. ground galangal )
2 Tsp. cumin powder
3 Tbs. sambal oelek (ready to use chilly crushed)

1. 2 Tbs. vegetables oil
   4 cups coconut milk
   1 lemon grass
   3 lime leaves
   salt to taste
   

DIRECTIONS:

1. Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, galangal, and cumin powder until thick paste.
2. Using the wok, fry the shallot paste in vegetable oil for a few minutes. Add lemon grass and lime leaves; cook for 3 to 4 minutes, stirring continuously.
3. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
4. Stir in half coconut milk, add half water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour).
5. Stir in the remaining coconut milk, add salt to taste. Continue until desire beef tenderness leaving thick sauce.

Best serve while it’s hot with steamed rice.

Makes 6 servings. Can be stored in the freezer up to 1 month.