This is a pretty good rendang recipe. Ingredients (Serves 3-4):
8 shallots, peeled
3 slices galangal, peeled
1 piece thumb-size ginger, peeled
20 dried red chillies, soaked in hot water for 10 min and drained
2 stalks lemongrass, white parts only
1 clove garlic, peeled
6 tbsp grated coconut, skin removed
3 tbsp canola oil
500g topside or beef shank, cut into larger chunks
2.5 cups coconut milk
1 fresh turmeric leaf, thinly sliced (optional)
1 kaffir lime leaf, thinly sliced
1 tsp salt
1 tsp sugar
1. Place the shallots, galangal, ginger, dried red chillies, lemongrass and garlic into a food processor and blend to a fine paste.
2. Place the grated coconut in a frying pan and dry-fry until it turns a deep golden colour.
3. Pound the coconut till fine.
4. Heat oil in a pot and fry the spice paste over medium heat for about 10mins, till it is cooked. Stir constantly.
5. Add the beef, pounded coconut, coconut milk, turmeric and kaffir lime leaves, salt and sugar. Keep stirring until the mixture boils.
6. Cook on low heat in a covered pot for 4 hours (stirring every 20 mins) or use a pressure cooker or thermos pot, and cook until the gravy thickens and the meat is tender. Serve with rice.
