Title: Beef Rendang (Dry Beef Curry)
Categories: Blank Hilihead
Yield: 6 Servings

A Malaysian/Indonesian dish; for Sumatran style beef curry stop before you evaporate the liquid (see recipe)

2 Tbs chopped fresh red chile, or 4 tsp sambal ulek 3 or 4 slice ginger 2 slices fresh galangal, or 1/2 tsp ground 3 cloves garlic 1/2 c chopped onion 1 tsp salt 1/4 tsp ground turmeric 2 tsp ground coriander 1 C _EACH_ thick and thin coconut milk 1 stalk lemon grass, cut in 2" pieces and bruised 1 salam or curry leaf 1 1/2 lb stewing beef (chuck, etc), cut in 2" cubes

Mix the chile, ginger, galangal, garlic, onion, salt, turmeric and coriander to a paste in a blender, food processor or morter. Add thick coconut milk as needed to help blending.

In a wok, deep skillet or heavy pan combine paste, remaining coconut milk, lemon grass, salam leaf and beef. Bring just to a boil, reduce heat and simmer uncovered until beef is tender (2-3 hours). If you stop here you have a basic type of beef curry. Otherwise, continue cooking over medium heat, stirring, untnil the liquid evaporates and the oil begins to separate. Fry the meat carefully until browned; be careful not to scorch the meat. Searves 6-8 with other dishes.

Mike =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- ~ Michael Bowers Internet: mikeb@radonc.ucdmc.ucdavis.edu From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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