wohali/rendang_daging.md

## rendang_daging.md

      
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              rendang_daging.md
            
          
    Rendang Daging

Dry Fried Beef Curry

It is worth making a large quantity of this because it keeps so well, developing more flavour each day.
Serves: 8
Ingredients


1.5 kg (3 lb) chuck blade, or round steak
2 medium onions, roughly chopped
6 cloves garlic
1 tablespoon chopped fresh ginger
6 fresh red chillies, seeded
2 cups thick coconut milk
1.5 teaspoons salt
1 teaspoon ground turmeric
3 teaspoons chilli powder, optional
2 teaspoons ground coriander
2 daun salam or 6 curry leaves
1 stem fresh lemon grass

or 3 strips thinly peeled lemon rind


1 teaspoon laos powder
.5 cup tamarind liquid [ed: can pour boiling water over preserved tamarind]
2 teaspoons sugar

Instructions

Cut beef into strips about 2.5cm (1") wide and 5 cm (2") long.
Put onion, garlic, ginger, and chillies in blender container with half cup fo coconut milk. Cover and blend until smooth. [ed: Immersion blenders work great for this!] Pour into a large saucepan or dutch oven, and wash out blender with remaining coconut milk. Add to saucepan with all remaining ingredients except tamarind liquid and sugar. Mix well, add meat and bring quickly to the boil.
Reduce heat to moderate, add tamarind liquid and cook uncovered, until gravy is thick, stirring occasionally. Turn heat to low and continue cooking until gravy is almost dry, stirring frequently to ensure mixture does not stick to pan. At end of cooking time, approximately 2.5 hours, when oil separates from the gravy, add sugar and stir constantly. Allow meat to fry in the oily gravy until it is dark brown.
Serve with white rice, one or two vegetable dishes, sambals and prawn crisps.