Title: Spiced Beef in Rich Coconut Sauce (Renda
Categories: Meat
Yield: 8 Servings

8 Shallots; sliced
3 Cloves garlic; sliced
1 1-inch piece of fresh
-ginger; sliced
1/4 c Sliced hot red chilies
6 c Coconut Milk (santan)
2 lb Boneless lean beef roast;
-cut into 2-inch cubes
6 sl Laos
Turmeric to taste
Bay leaves(optional)
4 Stalks lemongrass
Salt to taste
1 ts Cumin
2 ts Coriander

From: bachris@telerama.lm.com (B. Bachri)

Date: Thu, 27 Jun 1996 07:35:44 -0400
In a food processor, blend the shallots, , cumin, coriander, garlic,
ginger, and chilies with 1/2 cup of the Coconut Milk to form a smooth
paste(paste). Mix 1/2 cup of the mixture with the meat and let stand 30
minutes. - In a saucepan, bring the remaining 5.5 cups coconut milk to a
boil over moderate heat with the laos, turmeric, lemongrass, and salt and
simmer over low heat, stirring frequently, for 15 minutes. - Add the beef
mixture and the remaining spice mixture to the pan and cook, stirring
often, for at least an hour, or until all the liquid evaporates. (Do not
cover the pan at any time). Serve warm or at room temperature.

Serving size: 8-10 people

Variation: Rendang may be prepared with 2 pounds of chicken instead of
beef. Serve with white rice, Sambal Tumis, and cucumbers, sliced.

CHILE-HEADS DIGEST V3 #027

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.