1 tsp shrimp paste
1 kg rump steak ( beef/chicken/mutton )
1 stalk lemon grass
1 tsp salt
1 tbsp sugar
1 tbsp soya sauce
3 stalk lemon grass – sliced thinly
120gms grated coconut – fried and pounded
4 slices galangal, Ground
5 candlenuts, Ground
2 tbsp curry power – blended with 2 tbsps
30 dried chillies
120 gms shallots
4 red chillies
1 clove garlic
2 cm piece ginger
1/2 cup thick coconut milk – extracted from 1/2 grated coconut
8 tbsps oil
Directions for Rendang:
Heat oil and fry ground ingredients and curry powder until fragrant
Add in half of the coconut milk and fry until the oil separates
Add in the soya sauce mixture and steak.
Add in also the fried grated coconut and lemon grass. Stir fry for 10 minutes.
Pour in the rest of the coconut milk and simmer until the meat is tender, for about 1 hour.
Increase heat to reduce gravy until it is thick and oilly.
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