Beef Rendang

Malzemeler

• 600 g Beef chuck
• 400 ml Coconut milk
• 6 small Shallots
• 4 cloves Garlic
• 2 stalks Lemongrass
• 2 slices Galangal
• 6 pieces Dried chilies
• 1 tsp Turmeric
• 3 tbsp Desiccated coconut
• 400 g Steamed rice

Talimatlar

1. 1

   Blend shallots, garlic, chilies, galangal, turmeric into a paste.

2. 2

   Fry paste until fragrant. Add cubed beef and brown.

3. 3

   Add coconut milk, lemongrass. Simmer uncovered for 1.5 hours.

4. 4

   Toast desiccated coconut. Stir in when sauce is nearly dry.

5. 5

   Cook until oil separates and beef is dark and tender. Serve with rice.