Rendang

This is a dry beef curry from Malaysia that packs a bit of a punch. Best with a lot of rice! Also great hot or cold as part of Nasi Lemak for breakfast - ideally eaten outside overlooking the Indian Ocean or South China Sea!

• 500g cubed beef (this is not a long slow cook so better, leaner cuts work best)
• 500ml thin coconut milk 

• 1 medium onion finely chopped
• 8 tbsp tamarind water (or lemon juice at a pinch)
• 1 tsp sugar
• 1 tsp salt

• 2 tsp finely chopped fresh galangal (or 1 level tsp dried)
  
• 2 tsp finely chopped fresh ginger (or 1 level tsp dried)
  
• 4 cloves finely chopped garlic
• 15-20 dried red chillies (or 4 tbsp crushed red chillies)
• 1 tbsp coriander powder
• ½ tsp ground cumin
• 1 lemon grass stem

1. Blend together the second set of ingredients into a smooth paste - adding a little of the coconut milk if necessary
2. Combine all the ingredients in a heat proof casserole and boil until half the liquid has evaporated
3. Reduce heat and simmer (or place in a low/medium oven) for 30 minutes until the meat is tender
4. Consume with caution

Adapted somewhat from the original Mrs Lee's Cookbook - there is a new revised version out that may be worth a look.