Brunei - Rendang

Rendang

Ingredients

-       1 tsp shrimp paste

-       1 kg rump steak ( beef/chicken/mutton )

-       1 stalk lemon grass

-       1 tsp salt

-       1 tbsp sugar

-       1 tbsp soya sauce

-       3 stalk lemon grass - sliced thinly

-       120gms grated coconut - fried and pounded

-       4 slices galangal

-       5 candlenuts, Ground

-       2 tbsp curry power - blended with 2 tbsps water

-       30 dried chillies

-       120 gms shallots

-       4 red chillies

-       1 clove garlic

-       2 cm piece ginger

-       1/2 cup thick coconut milk - extracted from 1/2 grated coconut

-       8 tbsps oil

Directions

-       Heat oil and fry ground ingredients and curry powder until fragrant

-       Add in half of the coconut milk and fry until the oil separates

-       Add in the soya sauce mixture and steak.

-       Add in also the fried grated coconut and lemon grass. Stir fry for 10 minutes.

-       Pour in the rest of the coconut milk and simmer until the meat is tender, for about 1 hour.

-       Increase heat to reduce gravy until it is thick and oily.