Beef Rendang - Rick Stein

Beef Rendang - Rick Stein as soon as Coconut, Chillies, Coriander Seeds, Cumin Seeds, Turmeric Powder, Shallots, Garlic, Galangal, Chillies, Coconut Oil, Chuck Steak, Spice Paste, Coconut Milk, Lemongrass Stalks, Kaffir Lime Leaves, Cinnamon Sticks, Tamarind Water, Seeds, Palm Sugar

The ingredient of Beef Rendang - Rick Stein

1. 1 1/4 cups coconut grated fresh, I had to use unsweetened desiccated coconut
2. 8 chillies dried Kashmiri
3. 2 tablespoons coriander seeds
4. 1 teaspoon cumin seeds
5. 1 teaspoon turmeric powder
6. 1 3/8 cups shallots or onions - more or less chopped
7. 3 1/2 tablespoons garlic nearly chopped
8. 1/2 cup galangal peeled, or ginger
9. 6 chillies hot red nature eye, seeded and roughly chopped
10. 3 tablespoons coconut oil you can use vegetable oil
11. 3 5/16 pounds chuck steak braising steak in the UK - cut into 5-6cm chunks
12. 1 spice paste quantity of rendang, as above
13. 1 11/16 cups coconut milk canned, dont obtain the reduced fat stuff
14. 4 lemongrass stalks bruised -, just bash them lightly
15. 12 kaffir lime leaves dried, crumbled
16. 2 cinnamon sticks x 7.5cm
17. 1/2 cup tamarind water all you get is soak the 60g of pulp in 125ml of hot water and leave for 5 minutes.
18. seeds recess interruption up the pulp as soon as your fingers and subsequently next strain the syrupy merger through a fine discarding the fibrous material and
19. 1 tablespoon palm sugar sold as a golden/tan glue gum - or you can use brown sugar but palm sugar will taste better in this dish.

The instruction how to make Beef Rendang - Rick Stein

Nutritions of Beef Rendang - Rick Stein