Rendang (Asian Beef Stew)
1.5kg Fatty Beef cut into 12 pieces
500ml Coconut Milk (2 cups)
110g Toasted coconut paste (kerisik)
Salt to taste
Splenda (sucralose) to taste
1 Turmeric leaf, sliced
2 Red chillies, composed of flowers
1 Handful lime leaves, torn
For Spice Paste
8 Shallots, skin peeled
3 cloves Garlic, skin peeled
8 stalks Lemon grass, sliced
¾ inch Ginger, skin peeled
¾ inch Fresh turmeric, skin peeled
6 Red chillies, deseeded
1½ tbsp Coriander powder
1 tsp Cumin powder
2 tbsp Chilli paste
Combine the spice paste ingredients in a blender and blend until smooth.
Combine Beef, spice paste and coconut paste into the pot and simmer for 30 min or until the broth is almost dry.
Lower heat and stir in coconut milk. Season with salt and sugar.
Add turmeric and stir well before turning off the fire.
Decorate with red chilli and lime leaves