Title: Beef rendang (dry beef curry)
 Categories: Meat
      Yield: 6 Servings
 
      2 tb Chopped fresh red chile -or-
      4 ts Sambal ulek
      3    -(up to)
      4 sl Ginger
      2 sl Fresh galangal -or-
    1/2 ts Ground galangal
      3    Cloves garlic
    1/2 c  Chopped onion
      1 ts Salt
    1/4 ts Ground turmeric
      2 ts Ground coriander
      1 c  Thick coconut milk
      1 c  Thin coconut milk
      1    Stalk lemon grass; cut in 2"
           -pieces and bruised
      1    Salam or curry leaf
  1 1/2 lb Stewing beef (chuck; etc),
           -cut in 2" cubes
 
  Michael Bowers  Internet: mikeb@radonc.ucdmc.ucdavis.edu
  
  A Malaysian/Indonesian dish; for Sumatran style beef curry stop
  before you evaporate the liquid (see recipe)
  
  Mix the chile, ginger, galangal, garlic, onion, salt, turmeric and
  coriander to a paste in a blender, food processor or morter. Add thick
  coconut milk as needed to help blending.
  
  In a wok, deep skillet or heavy pan  combine paste, remaining coconut
  milk, lemon grass, salam leaf and beef.  Bring just to a boil, reduce
  heat and simmer uncovered until beef is tender (2-3 hours).  If you
  stop here you have a basic type of beef curry. Otherwise, continue
  cooking over medium heat, stirring, untnil the liquid evaporates and
  the oil begins to separate.  Fry the meat carefully until browned; be
  careful not to scorch the meat. Searves 6-8 with other dishes.
  
  CHILE-HEADS ARCHIVES
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe