Beef Rendang
Ingredients	Pictured above; Beef Rendang Find great prices on similar books Indonesian Street Food Secrets Indonesian Flavors Singaporean, Malaysian & Indonesian Cuisine
500g Rump steak.
2 Onions.
4 Garlic cloves
3 Fresh red chillies
2 cm Ginger root.
1 lump galangal
1 teaspoon Turmeric.
2 stalk Lemon grass.
600 ml Coconut milk.
1 tablespoon soy sauce
75 ml water.

Directions

In a blender mix the soy sauce, Onions, Garlic, Chilies, Galangal, Ginger, Turmeric and Water into a smooth paste.

Cut the meat up into small bite sized pieces and mix with half the paste let stand for 30 min to marinade.

While waiting for the meat to marinade mix the rest of the paste with the coconut milk and  lemon grass in a large pot.

Bring the pot to a boil until for around 30 min or until mixture has reduced by half.

Combine in the meat and paste mix and continue to boil for a further 20 min, reducing to a simmer for a further 30 min or until the meat is tender.

Serve with a rice and garnish with chopped Shallots.