Beef rendang
Ingredients
- 3 tbsp vegetable oil
- 2kg beef shin or skirt, cut into bite-sized cubes
- 2 lemongrass stalks, bashed (see 'Tip' for how to prepare)
- 2 x 400ml cans coconut milk
- 4 tbsp desiccated coconut
- 2 kaffir lime leaves, torn
- 1 ½ tbsp chicken stock powder (we used one from an Asian supermarket)
- 2 tbsp tamarind paste
- 1 tsp golden caster sugar
- ¼ tsp salt
- 15 dry chillies
- 6-8 baby shallots
- thumb-sized piece ginger, chopped
- thumb-sized piece galangal, peeled and chopped (use ginger if you can’t find it)
- 3 lemongrass stalks, chopped
- 2 tbsp oil
- 2 tsp mustard seeds
- 2 tsp turmeric
- 10 curry leaves (optional)
- 700g jasmine rice
- 2 tsp chicken stock powder
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