Indonesian Rendang

Indonesia

Rendang is a delicious stew that gets tastier when it is lanfer. Eat it with rice and beans for the ultimate taste experience.

Ingredients

500 g Beef diced

1/2 Lemon

1 tsp. Salt

2 Onions diced

1 tsp. Water

6 Cloves of garlic

12 g Laos

2 Sereh stems

30 g Ginger root peeled and shredded

3 Large Salam leaves

Add 50 grams of grated coconut to a wok without oil and cook till light brown (only takes about 1 minute) and then leave separate in a dish.
Soak the chilli peppers for 2 minutes in lukewarm water. Add 2 stems of lemon grass, laos, chilli pepper, salam leaves and ginger in a mortar and grind until all of the flavours and fragrances are released.
Heat 3 tablespoons of oil in a wok.
Add the onions, garlic, stock cube, 1 tsp. of salt and the beef.
Then add the ground spices.
Add 600 ml of water and 6 tablespoons of Ketjap.
Finally add the grated coconut and leave to simmer on a low heat.
After 30 minutes add 200 ml water.
After another 30 minutes add another 200 ml of water.
After another 20 minutes add the final amount of 200 ml of water.
Enjoy!