Spicy Beef rendang

Spicy Beef rendang . . 1kg cubed beef doesn’t have too much connective tissue or fat 1 Santan block or 500ml cocos milk 150-200ml water Vegetable oil . . Sauce: 5 big red chilli (or use 1 or 2 chilli and remove the seeds if you don’t like spicy) 2 medium onions 8 cloves garlic 2 kemiri nuts 2 cm ginger . . Powders: 1 teaspoon coriander 1 teaspoon galangal 1/3 teaspoon cumin 1/3 teaspoon nutmegs ½ teaspoon pepper . . Others: 1pcs large lemon grass 3 salam leaves 4 lime leaves 2-star anise (optional) 1 cinnamon stick (optional) 2 pcs cardamom (optional) 5 pcs cloves (optional) . . Salt & beef stock . . Steps: 1. Blend all the sauce ing and all powders 2. Heat the vegetable oil on medium high heat and fry the sauce until fragrant and add all the others ing. Wait until the sauce well cooked 3. Add the cubed meat and mix it with the sauce 4. Add the coconut milk + water and stir it well 5. Set on the medium low heat until 2 hours stir it if necessary and until the sauce reduced 6. And the last add salt and beef stock.

Unbalanced

% Daily Values based on a 2,000 calorie diet