INGREDIENTS<br /> <br />1 kg beef, topside or silverside, diced about 3 cm on a side<br />2 stem lemon grass, bruished, cut into two pieces<br />1 pc fresh turmeric leaf (if any)<br />2 tbsp tamarind water (1 tsp tamarind pulp soak in 2 tbsp water<br />5 pc kaffir-lime leaves<br />2 l thick coconut milk<br />2 tsp salt or to taste<br />SPICE FOR THE PASTE<br />250 g large red chillies, de-seeded, chopped<br />10 pc shallots, chopped<br />5 gloves garlic, chopped<br />25 g galangale, peeled and chopped<br />25 g ginger, peeled, chopped<br /><br />#memasak<br />#cook<br />#eat<br />#beef<br />#rendang
