Ingredients: |
Ingredients: 2 stalks lemongrass
1" fresh galangal (rhizome related to ginger family) or 1 t. dried galangal powder
1" fresh ginger
3 cloves garlic
5 dried chilies (more or less, according to how spicy hot you want it)
2 T. vegetable oil (divided use)
1 lb. beef (any cut) cut into 1" chunks
2-3 c. coconut milk (reconstitute from powder to adjust creaminess of dish to taste)
1 large red onion, chopped
2 T. Asian curry powder
1 t. turmeric powder
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Directions: |
Directions:Make a sauce with 1 c. thick coconut milk (use 2 parts powder to 1 part water to mix), thick soy sauce and salt. In a large saucepan or wok, heat 1 T. oil and sauté onions until aromatic. Add meat and curry powder. Stir well to brown the meat and "roast" the marinade on medium-high heat, about 5 minutes. Lower heat, cover and continue cooking for 10 minutes.
Add turmeric powder and enough of the remaining coconut milk (not the sauce) to reach the level of the meat. Stir well, cover and cook another 20 minutes over medium heat.
Add the coconut sauce mixture, mix well and add salt to taste. Bring to a boil and cook uncovered for 5 minutes, stirring continuously. Lower the heat to a simmer and continue cooking until beef reaches desired tenderness. Or transfer the meat to a slow-cooker and cook it on medium for 4 or more hours, with the lid slightly ajar to let extra moisture out.
If the final dish has too much sauce, continue to stir-fry over high heat in a wok until the dish is drier. |
This recipe for BEEF RENDANG is from