rendang beef |
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Another "will make an exception to the no-beef" rule. Our version is not quite as good as the one served at Banana Leaf Café, a Malaysian place in Milpitas, CA, and one of our favorite restaraunts. But it’s close!
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1 package of beef, cubed into bite-sized pieces
1 onion, coarsely chopped 5 cloves of garlic, finely chopped ½ inch (or so) of finely chopped fresh ginger About 1t hot pepper flakes Peanut or canola oil, enough to coat the bottom of the pot |
1t cumin
½ t coriander 1-2 stalks of lemon grass, finely chopped (the bottom parts until it starts getting too stringy) 1t turmeric ½ can of coconut milk (freeze the other half for something else) Hawaiian salt, to taste |
Heat oil. Add ginger, garlic and brown meat on all sides. Add onions and cook until soft and brown. Add cumin, coriander, lemon grass, and turmeric and mix well. Add just enough water to cover the meat and onions and simmer until meat is very tender. This may take 1-2 hours, depending on the meat.
Add coconut milk. Mix and cook uncovered to reduce to a very thick sauce. Add salt to taste if necessary.
Add coconut milk. Mix and cook uncovered to reduce to a very thick sauce. Add salt to taste if necessary.
