(Bits have been taken from a post I made on a Simple Savings Thread .. Some alterations have been made..)
Beef Rendang
Paste...
5-6 cloves Garlic, chopped or 6 heaped tsp of minced garlic
2 x 10cm stalks Lemongrass, chopped (you could just add a very well bruised stalks straight into the curry but we found it became very tender when processed & wasn’t tough al all in the finished product)
1 Tbsp fresh Ginger, grated
2 Tbsp fresh Turmeric or 1 heaped tsp of powder
2 Tbsp Fresh Galangal, grated
Chillies to taste… I will be using 1 large from the patch & adding paste if needed..
2 medium onions, chopped
About ½ cup water to help ingredients combine in processor…
3 tsp Coriander powder
3 tsp Cumin powder
10 Curry leaves
Add all above ingredients into processor & blend into a paste...
Other ingredients...
1kg of diced beef
2 x 400ml tins lite Coconut Cream
½ tsp Tamarind paste
1 tsp/cube palm sugar (If you have Tamarind sauce you can use 1 Tbsp of that instead of the paste & sugar)
All ingredients are then added to a pot & brought to a boil
Once boiled then reduce heat to a medium simmer for an hour… Don’t forget to stir about every 10 min & have a taste test or 6 as well…
Reduce to very low & simmer for about an hour or until the liquid has been absorbed stirring occasionally… Remove the Lemongrass now if you put it in whole then serve by itself or with your favourite rice...
Hope you enjoy it, We do regularly...
Have a great one...
: )»
