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Beef rendang
Fruit and vegetables
2
lemongrass
stalks, dry outer leaves removed, roughly chopped
3 medium-sized
red onions
, quartered
6
garlic
cloves, peeled
25g/1oz fresh root
ginger
, peeled and roughly chopped
75g/2½oz chunk
galangal
, peeled and roughly chopped
3 plump red
chillies
, roughly chopped without deseeding
1 tbsp ground
coriander
toasted
coconut
flakes, to serve (optional)
Tins, packets and jars
400ml/14fl oz can
coconut milk
2 tsp
tamarind
paste or freshly squeezed juice of 1 lime
Cooking ingredients
3 tbsp
sunflower oil
2 tsp ground
cumin
1 tsp ground
turmeric
1
cinnamon
stick
1 tbsp soft light
brown sugar
or palm sugar
2 tbsp dark
soy sauce
2 tsp flaked
sea salt
, plus extra to season
ground
black pepper
Meat, fish and poultry
1.5kg/3lb 5oz beef chuck steak (or any good braising beef), trimmed and cut into 3cm/1¼in cubes
Other
4 fresh makrut
lime leaves
Back to recipe
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