Food Safari's beef rendang
Fixings
6 dried long chillies, torn into equal parts (cultivated assuming you need less hotness), absorbed heated water until delicate
150 g red onions, hacked
5 garlic cloves, cleaved
3 cm piece of galangal, cleaved
3 cm piece of youthful ginger, cleaved
1 lemongrass tail, finely cleaved
1 cup (90 g) parched coconut
60 ml (¼ cup) vegetable oil
¾ turmeric leaf, rolled and finely cleaved (discretionary)
6 kaffir lime leaves, rolled and cut
1 kg outdoors or throw steak, cut into 3 cm 3D squares
250 ml (1 cup) coconut milk
⅓ cup Malaysian "meat" curry powder
125 ml (½ cup) water
1-2 tbsp thick caramel soy sauce
salt
Guidelines
Place the bean stew, onion, garlic, galangal, ginger and lemongrass in a blender or food processor and mix to a glue, adding some splashing water from the chillies on a case by case basis.
Heat a griddle over low hotness and toast the coconut until brilliant. Grind in a mortar, blender or food processor and put away.
Heat the oil in a weighty based pot and add the glue and turmeric and lime leaves. Broil for 3-4 minutes, until fragrant. Add the meat, then, at that point, mix in the coconut milk and curry powder. Add the water and toasted coconut (which will thicken the rendang) and bring to a stew. Cook for 1-1½ hours, until the meat is delicate. Add additional water during cooking if the rendang is drying out. To get done, add the soy sauce and season to taste with salt.
Food Safari's beef rendang VIDEO
