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Beef Rendang


* 1 1/4 liters Coconut milk from 2 old coconuts
* 1 Turmeric leaf, torn and knotted
* 5 Kaffir lime leaves
* 1 stalk Lemon grass, bruised
* 1-2 pieces Asam Gelugur
* 10 Red chilies, finely sliced
* 1 kg Beef, fat and sinew removed, cut into 3 cm cubes

Spices: (ground)

* 3 tbsp Chopped galangal
* 1/2 tbsp Chopped turmeric
* 1/2 tbsp Chopped ginger
* 200 g Red chilies
* 4 Shallots
* Salt



Simmer coconut milk with turmeric leaf, kaffir lime leaves, lemon grass, asam gelugur, sliced chilies and ground spices until the milk thickens and becomes oily.

Reduce heat.

Add beef and cook until tender.

Stir occasionally until the spices dry and turn brown.

Optional: Combine rendang with 300 grams small potatoes. Soak potatoes in water for 15 minutes then scrub with a soft brush to clean potato skin. Add to the gravy together with beef. Rendang can also be combined with 150 grams dried red peanuts (kacang jogo) which have been soaked for half an hour. Add together with beef.

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