Rendang Padang (Hot Beef Curry)
| Yield: | 6 Servings |
| Categories: | Meat |
| 4 1/2 | lb | Gravy or chuck steak; cubed |
| FOR THE SPICE PASTE | ||
| 1 | md | Onion |
| 4 | Cloves garlic | |
| 3 | ts | Ground chillies fresh/frozen |
| 1 | ts | Trassi or prawn paste |
| 2 | ts | Ground coriander |
| 1 | ts | Ground cumin |
| 1/2 | ts | Ground turmeric |
| 2 | Kemiri nuts -or- | |
| 2 | ts | Ground almonds |
| 1 | (3-cm long) piece of ginger | |
| 2 | ts | Salt or to taste |
| 1 | ts | Soft brown sugar |
| 1/4 | c | Tamarind water |
| 1/2 | cn | Samoa coconut cream |
| 1 | Long piece of lemon grass | |
| 1 | Daon salam (Indonesian bay) | |
| Dried; fresh, powdered laos | ||
| 2 | Lime or lemon leaves |
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