Malaysian Rendang

Ingredients:

4 shallots

2 cloves garlic

1 cm ginger

1/2 tsp salt

1 tsp chili paste or 3 fresh chilies

1/2 tsp turmeric

500 g stewing beef, cubed

1 cup coconut milk

2 bay leaves

1/4 cup oil

Cooking Instructions:

Blend onion, garlic, ginger, salt, turmeric and chili paste until smooth. Heat oil in wok and add blended mixture. Stir fry for 2 minutes or until paste separates from the oil. Add beef and stir fry for 5 minutes. Add bay leaves and allow to simmer for about 45 minutes or until meat is tender, adding water as necessary to keep sauce from drying. When beef is tender, add coconut milk. Bring to a boil and remove from heat. Serve with rice.

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