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  Beef rendang
 
Yield: 4 Servings
 
1 kg Rump steak      2 Onions chopped
4 Garlic cloves chopped      1 tb Fresh ginger chopped
4 sm Red chillies chopped      1/2 c Water
2 ts Ground coriander      2 tb Tamarind sauce
1 ts Ground turmeric      10 Curry leaves Lemon grass
10 cm stem      4 c Coconut milk
 1. Remove fat and sinew from steak cut meat into 3 cm cubes place in bowl. 2. In food processor combine onions garlic ginger chillies and water blend until smooth. Add the mixture to steak. 3. Add coriander tamarind sauce turmeric curry leaves and lemon grass stir until combined. Stir in coconut milk. Bring to a boil reduce heat to medium simmer uncovered for 1 hour stirring occasionally. Reduce heat to very low simmer for 30 minutes stirring frequently until the meat is very tender and liquid has been absorbed. Remove lemon grass before serving. NOTE: It is necessary to stir the Beef Rendang often during the last 30 minutes of cooking to prevent coconut milk from separating and to avoid sticking. This distinctive and delicious curry is cooked very slowly for a long time until the meat is very succulent and all the coconut milk has been absorbed. A close friend of mine Winnie Quek and her husband own a fine Singaporean Restaurant here in Calgary. While her recipe for Beef Rendang remains a closely guarded secret this one comes very close. Winnie has suggested holding back 2 cups of coconut milk until the last 30 minutes of cooking then slowly adding it then as you continue to simmer and stir until all the liquid has been absorbed. Winnie says that this will stop the coconut milk from separating and tasting "oily". Source: Indonesian Cooking

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