Rendang

Description:
Beef rendang is of Indonesian origin – a much-celebrated recipe from the Minangkabau ethnic group of Indonesia – and often served at ceremonial occasions and to honored guests. Beef rendang is not your everyday beef dish that one can whip up in a jiffy, the time–not to mention patience and dedication–alone is probably a main obstacle for most people. If you must know, it took almost 3 hours to concoct a pot of this aromatic and extraordinarily scrumptious beef rendang. For those of you who have never tried beef rendang, I can only describe it as “a rich and tender coconut beef stew which is explosively flavorful,” one that is certain to win you over if you taste it…

How to makes RENDANG....Let's do it mere jan

Ingredients:
- 1 kg beef stew meat, cut into cubes (1kg daging sapi has luar)
- 1800cc/ml coconut milk (600cc/ml from first squeeze of coconut 
and 1200cc/ml from second squeezing)
- 9 shallots
- 15 cloves of garlic
- 4 slices fresh ginger root
- 8 slices fresh galangal
- 1 pinch grated nutmeg
- 2 teaspoons coriander seeds
- 1 teaspoon pepper
- 6 kaffir lime leaves
- 4 bay leaves
- 2 turmeric leaves
- 3 lemongrass (pounded)
- 4 long pepper
- 3 tablespoons red chili peppers finely
- 1 teaspoons cayenne peppers finely
- salt to taste

Directions:
1. Using a blender or a food processor, blend the shallots, 
garlics, gingers, and galangals.
2. Grind the nutmeg, coriander seeds, peppers, and long peppers.
3. Heat the coconut milk in the dried wok, add all the ingredients 
except beef stew meat until becomes oily.
4. Add beef, cook over a medium heat for a futher hours until the 
meat is tender and the gravy has dried up.
5. Add salt to taste.
6. Serve immediately.

Bon Appetit Mere Jan