From list-reply@simpleinternet.com Wed Mar 8 10:26:51 2006 Date: Wed, 8 Mar 2006 04:50:13 +0000 (UTC) From: International Recipes OnLine Newsgroups: rec.food.recipes Subject: Beef Rendang Followup-To: rec.food.cooking, rec.food.recipes Beef Rendang .. submitted by homefire 1 1/2 lb beef stew meat 28 oz coconut milk (2 cans) 8 shallots -- sliced 5 garlic cloves -- minced 1 piece fresh ginger -- (1 inch) sliced 1/4 cup sliced fresh hot chilis - or- 30 dry red chilis - or- 1 tsp chili powder 6 Tbsp oil (peanut preferred) 1 tsp shrimp paste 2 Tbsp curry power blended with 2 Tbsp water -- (Ayam Brand) 1 tsp ground turmeric 2 tsp ground cinnamon 1/4 tsp black pepper 5 candlenuts (ground) 4 stalks lemongrass 6 slices galanga (laos) 1 Tbsp kecap manis, sweet soy sauce 1 Tbsp palm sugar approx. 1 tsp salt In a food processor, blend the shallots, garlic, ginger, and chilies with 1/2 cup of the coconut milk to form a smooth paste (bumbu). Mix 1/2 cup of the bumbu with the meat and let stand 30 minutes. Toast the shrimp paste in foil. Grind the candlenuts. Slice the lemongrass thinly. Measure out the dry ingredients. In a stewpot, heat half the oil and brown the meat in the bumbu. Remove to a dish. Heat the remaining oil and fry the spices and shrimp paste until fragrant, being careful not to burn it. Add the salt, sugar, kecap, candlenuts, galanga, lemongrass, and the remaining coconut milk and bring to a simmer. Cook until the meat is tender. Serve with rice. http://www.simpleinternet.com/recipes/ International Recipes OnLine On-Line Culinary Discussion at Food.Chat: http://www.simpleinternet.com/foodchat/ -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/