Name: Malaysian Beef Rendang
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Shallots - ⅜ pound; Garlic - 3 cloves; Dried red chile peppers - 15; Fresh ginger root - 5 slices; Lemon grass, chopped - 5; Coriander seeds - 2 teaspoons; Fennel seeds - 2 teaspoons; Cumin seeds - 2 teaspoons; Grated nutmeg - 1 pinch; Vegetable oil - 1 tablespoon; Beef stew meat, cut into 1 inch cubes - 1 ¼ pounds; White sugar - 1 ½ tablespoons; Shredded coconut - 2 cups; Whole cloves - 5; Cinnamon stick - 1; Coconut milk - 1 ⅔ cups; Water - ⅞ cup; Salt to taste - ⅞ cup

Ingredients for - Malaysian Beef Rendang

1. Shallots ⅜ pound

2. Garlic 3 cloves

3. Dried red chile peppers 15

4. Fresh ginger root 5 slices

5. Lemon grass, chopped 5

6. Coriander seeds 2 teaspoons

7. Fennel seeds 2 teaspoons

8. Cumin seeds 2 teaspoons

9. Grated nutmeg 1 pinch

10. Vegetable oil 1 tablespoon

11. Beef stew meat, cut into 1 inch cubes 1 ¼ pounds

12. White sugar 1 ½ tablespoons

13. Shredded coconut 2 cups

14. Whole cloves 5

15. Cinnamon stick 1

16. Coconut milk 1 ⅔ cups

17. Water ⅞ cup

18. Salt to taste ⅞ cup

How to cook deliciously - Malaysian Beef Rendang

1 . Stage

Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.

2 . Stage

Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.

3 . Stage

Grind the coriander, fennel, cumin and nutmeg.

4 . Stage

Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.

5 . Stage

Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.