Beef Rendang (Beef in Spicy Coconut Gravy)

• 1 kg beef (without fat), cut into 12-15 pieces
• 2 liters coconut milk from 2 coconut fruit
• 3 turmeric leaves, knotted
• 5 kaffir lime leaves
• 5 cm ginger, grated
• 2 lemongrass, crushed and knotted

Ingredients to grind:

• 12 shallots, peeled
• 5 cloves garlic, peeled and crushed
• 10 red hot chilies, sliced (optional if you like spicy)
• 5 candlenuts, roasted
• 3 tbsp coriander, roasted
• 1 tsp cumin, roasted
• salt & pepper as you like

1. Mix all the ground ingredients together with beef, grated ginger, turmeric leaves, kaffir lime leaves and lemongrass in a bowl. Marinade for 15 minutes and set aside.
2. Heat the oil in a wok, place marinade beef, stir well until the meat changes the colour. Pour coconut milk little by little slowly stirring to reduce the sauce. Keep cooking while stirring once in a while until the surface glistens and the meat becomes tender
3. Put on a low heat, continue cooking until the coconut sauce become dry. Remove from the wok, place into a bowl and ready to serve.