A Trip to Indonesia - Beef Rendang, Vegetable Salad with Spice Dressing and Pickled Mint Cucumbers
This is a meal I wanted to make many times in Canada and just never had the time ... I brought the recipes with me and it is now a favorite. Beef Rendang (serve with rice - I prefer Jasmine) Ingredients 1 kg rump steak 2 onions, rough chopped 4 cloves garlic, chopped 1 tbs chopped fresh ginger 4 small red chilies 1/2 cup water 2 tsp ground coriander 2 tbs tamarind sauce 1 tsp turmeric 10 curry leaves or 1 tbs curry powder stem of lemon grass, 10 cm long 4 cups coconut milk Directions Remove fat from steak, cut into cubes or slices, place in a dutch oven. In a food processor, combine onion, garlic, ginger, chilies and water, blend until smooth. Add the mixture to the steak and mix. Add coriander, tamarind sauce, turmeric, curry and lemon grass, stir until combined. Stir in coconut milk. Bring to a boil, reduce heat to medium-low, simmer, uncovered, for 1 hour, stirring occasionally. Reduce heat to very low, simmer for 30 more minutes, stirring...