Malaysian beef rendang

Author: Diana Chan
½ cup coconut/vegetable oil
1.5kg beef (oyster blade/ chuck steak/ gravy beef/ brisket), cubed into bite sized pieces
2 cups coconut milk (Kara Brand if possible)
3 tbsp dark soy (See appendix, otherwise ABC kecap manis as substitute)
3 tbsp Malaysian curry powder (See appendix)
2 cups desiccated coconut
6 kaffir lime leaves, sliced thinly

Spice paste:
2 lemongrass stalks (white part only), roughly chopped tops bruised and reserved
8 kaffir lime leaves
5g fresh turmeric, use ground turmeric if fresh not available
10g galangal
6 red shallots
5 garlic cloves
20g long red chillies, roughly chopped
1 tbsp vegetable oil
20g dried chillies, soaked in warm water for 15 mins

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