Redang Beef from Carol Selva Rajah

Ingredients:

2 stalks lemon grass 

3 cm length galangal

3 cm length ginger

3 cloves garlic chopped fine

5 dried chillies

2 tblsp oil

700 g chuck steak, cubed evenly fat removed

2 red onions, chopped fine

2 cups coconut milk

 ½ turmeric leaf if available

2 ½ tbs mixed curry powder 

1 tbs thick caramelized soy sauce (square bottle with a red label)

salt and sugar to taste

½ cup desiccated coconut, dry roasted

Curry powder proportions:

1 tbs coriander powder

½ tsb cumin powder

½ tsp fennel powder

½ tsp turmeric powder

 ½ tsp cinnamon pounded 

Method:

Blend the lemon grass, ginger, galangal, garlic. chillies and 1 tblsp of the oil to a paste in a food processor or mortar and pestle.

Coat the meat well with the paste.

Heat the oil in a wok and sauté the garlic until golden then add onion to cook until aromatic.

Add the meat, turmeric leaf stir and lower the heat, cover the wok and cook for 10 minutes until some liquid is released.

Add curry powder to liquid then stir.

Add ½ coconut milk and water to cover the meat, to cook meat and spices until meat is tender.

Rendang should not be chewy   

Then add remaining coconut milk and toss to cook for 3 minutes. Add soy sauce, sugar and salt to taste. Lastly, add the desiccated coconut and stir for another 5 minutes.

The curry should be quite dry by the time you’ve finished and spices should have blended well into the meat and coconut.

Remove the turmeric leaf and serve with rice.