RENDANG HIJAU

Ingredients

600g beef, cubed

Grind together:

A handful of bird's eye chillies

A handful of green chillies

7 shallots

5 cloves garlic

4cm piece ginger

4cm turmeric

2 onions

4 stalks lemon grass, finely sliced

3cm piece galangal

1 tbsp cumin powder

1 tbsp fennel powder

1 litre thick coconut milk (extract from four grated coconuts)

1 litre water

1/2 cup kerisik (pounded dry-fried grated coconut)

1 tbsp finely-shredded daun limau purut (lime leaves)

4 turmeric leaves finely-shredded

Seasoning:

1 tsp salt or to taste

1 tsp brown sugar or to taste

Method

Combine beef, coconut milk, water and ground ingredients in a deep saucepan. Simmer over low heat for one and a half to two hours until beef turns tender.

Add kerisik and continue to cook until the gravy turns thick and dry. Add seasoning turmeric leaves and daun limau purut. Cook until beef is almost dry.

Sambal Tempoyak Pucuk

15 - 20 biji cili padi (boleh kurang kalau tak tahan pedas)*

Sebeso ibu jari kunyit hidup*

4 ulas bawang merah*

4 batang serai, hiris*

(*tumbuk or blenderkan dia)

Segenggam terung pipit (ikut suka)

3 papan petai (optional)

3 sudu besar tempoyak

2 keping asam gelugor

4 helai daun kunyit#

7 - 8 tangkai pucuk ubi#

5 tangkai pucuk kaduk#

Daun kesum#

(#mayang halus2 pun boleh, kasar2 pun boleh. Saya suka kasar2 except daun kunyit tu halus2 chomel)

500 ml santan pekat

Garam & gula

Method

1. Dalam kuali, masukkan santan dan bahan kisar.Masak sampai mendidih & kacau sampai pekat. Masukkan tempoyak dan asam gelugor. Kacau lagi.
2. Tambah petai & bahan yang dimayang. Gaul rata dan masak hingga mendidih. Kecilkan api dan masak perlahan sambil dikacau sekali sekala sampai pekat.
3. Add garam dan sedikit gula (jika perlu). Gaul rata dan masak 1 - 2 minit lagi. Ta-daaaa...!

Adapted from Dapur Tanpa Sempadan since they have almost the same ingredients as mine. I've done a little bit of tweaking :)