Indonesian Beef Rendang.

Indonesian Beef Rendang.

The dish originated from Indonesia's Minangkabau ethnic group and it was a way of preserving meat in the tropical heat.

In a large wok, fry

-sliced galangal,

-lemongrass,

-kaffir lime leaves.

-1.6kg beef, cut into 3cm chunks,

Stir fry until the vegetables are soft and fragrant, add

-2tbsp Homemade Red curry paste,

-1tsp turmeric powder,

Cook stirring until the beef are well coated in the paste. Add

-400ml coconut milk,

-1tbsp light soy sauce,

-1tbsp dark soy sauce,

-250ml water.

Stir, leave to simmer,on low heat, for 3-4hrs. Stir from time to time.

After 3 hrs, check to see if the meat is cooked through and melting.

When the meat is ready,

Turn the heat up for stir frying, to get rid of any excess liquid, add

-1tbsp Palm sugar (or brown sugar)

Check for seasoning, you may need more soy sauce etc.

It's done when there's barely any sauce left and the meat is dark brown.

Serve with rice. The Rendang tastes better if left over night. Will power needed.