Indonesian Rendang

Ingredients

• Vegetable oil (2 tablespoons)
• Salt (to taste)
• Brown sugar (2 tablespoons)
• Chili powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Turmeric powder (1 teaspoon)
• Kaffir lime leaves (5 leaves)
• Galangal (2-inch piece, sliced)
• Lemongrass (2 stalks, bruised)
• Ginger (2-inch piece, grated)
• Garlic (5 cloves, minced)
• Shallots (10, finely chopped)
• Coconut milk (2 cans (400 ml each))
• Beef (1 kg, cut into cubes)

Instructions

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the shallots, garlic, and ginger. Sauté until fragrant.
3. Add the beef cubes and cook until browned on all sides.
4. Add the lemongrass, galangal, kaffir lime leaves, turmeric powder, coriander powder, cumin powder, and chili powder. Stir well to coat the beef.
5. Pour in the coconut milk and bring to a simmer.
6. Reduce the heat to low and let the beef simmer for about 3 hours, or until it becomes tender and the sauce thickens.
7. Stir in the brown sugar and season with salt to taste.
8. Continue to simmer for another 30 minutes to allow the flavors to meld together.
9. Serve the rendang hot with steamed rice or traditional Indonesian side dishes.