Beef Chunks Cooked In Coconut Milk

Recipe Ingredients

3		Fresh galingal or
12		Dried galingal
2		Fresh lemon grass or
2 tablespoons	30ml	Dried sliced lemon grass
6		Dried red chilies
2		Cinnamon
14		Cloves
4 oz	113g	Red bell pepper
4 oz	113g	Shallots or onions
1		Fresh ginger
2		Garlic
12		Fresh/dried curry leaves or
4		Dried bay leaves
8		Fresh/dried kaffir lime
		Leaves or a 3 x 1/4" strip
		Lemon peel
3		Coconut milk
2 lbs	908g / 32oz	Stewing beef - cut into 1-2"
		Cubes
1 tablespoon	15ml	Salt

Recipe Instructions

If you are using fresh galingal, peel and coarsely chop it and set it aside. If you are using dried galingal, combine it in a cut with 4 tablespoons of water. If you are using fresh lemon grass, cut of the straw-like top, leaving about 6" of the bottom. lightly crush the very bottom and set it aside. If you are using dried lemon grass, put it into the water along with the galingal.

Crumble and break the dried red chilies and cinnamon into enough water to cover and add them to the dried galingal and dried lemon grass if you are using them. Also put in the cloves. Soak the spices for 30 minutes. Cut the red pepper coarsely into dice, discarding all the seeds. Peel and coarsely chop the shallots/onions, ginger and garlic. In an electric blender, combine the soaked spices and their liquid, the fresh galingal (if you are using it), the chopped red pepper, shallots, ginger and garlic.

Blend until smooth. Into a wide, preferably non-stick pan put the paste from the blender, the fresh lemon grass (if using), the curry leaves and kaffir lime leaves (or lemon rind). Stir the coconut milk well until smooth and pour that in as well. Bring to the boil, stirring occasionally. Turn the heat to medium and cook the sauce for 15 minutes, stirring now and then to prevent curdling.

Put in the meat and salt and bring to the boil again. Reduce the heat to medium. Cook, uncovered for 1 hour, stirring occasionally. Turn the heat up to medium-high and continue to cook, stirring now and then for a further 30 minutes or until the sauce becomes thick and brown and the meat tender. This is now called KALIYO DAGING, if you continue to cook until the sauce disappears its called RENDANG DAGING.

Source:
The Chan-Ese Way KPBS TV 1973

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