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.