Rendang Rempah

Ingredients:

600g beef, cut into small pieces
4 level tbsp coriander powder
½ tbsp cumin powder
1 stalk lemon grass, bruise
1 piece (size of a walnut) lengkuas, bruise
2 fragrant lime leaves
1 small turmeric leaf, use whole
450g grated coconut, set aside 2 tbsp to be roasted over low heat till brown. Add 5 cups water and extract 6 cups thick milk from the rest of the coconut
2 tsp sugar
salt to taste

Grind into a smooth paste:
10 dried chillies, remove seeds for a mild flavour and soak in hot water to soften
8 shallots
2 tbsp roasted coconut taken from allowance


Method:

Combine ground ingredients with meat in a deep pan. Add coconut milk, turmeric leaf, lime leaves, lemon grass, lengkuas, coriander powder, cumin powder, sugar and salt. Bring to the boil and continue to cook uncovered till meat is tender, then reduce heat and cook till quite dry, turning over the contents from time to time to prevent burning.