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RENDANG (Dry-Fried Beef Curry) 3 lb. chuck or stew beef 2 medium onions, chopped roughly 6 garlic cloves 1 Tbsp. chopped fresh ginger 6 fresh red chilies, seeded 2 c. thick coconut milk 1 1/2 tsp. salt 1 tsp. chili powder 2 tsp. ground coriander 3 strips thinly peeled lemon rind 1 tsp. laos powder (aromatic ginger) 1/2 c. tamarind liquid 2 tsp. sugar Cut beef in 1-inch wide x 2-inch long strips. Put onion, garlic, ginger, and chilies in blender with 1/2 cup of coconut milk. Blend until smooth. Pour into large saucepan and wash out blender with remaining coconut milk. Add to saucepan with all remaining ingredients, except tamarind liquid. Mix well. Add meat and bring to a boil. Reduce heat to moderate. Add tamarind liquid and sugar. Cook, uncovered, until gravy is thick. Stir to keep from sticking. At end of cooking, 2 1/2 hours, when oil separates from gravy, add sugar and stir constantly. Fry meat in oily gravy until browned. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |