Bruneian Rendang

Ingredients

 * 1 tsp shrimp paste
 * 1 kg rump steak ( beef/chicken/mutton)
 * 1 stalk lemon grass
 * 1 tsp salt
 * 1 tbsp sugar
 * 1 tbsp soya sauce
 * 3 stalk lemon grass - sliced thinly
 * 120gms grated coconut - fried and pounded
 * 4 slices galangal
 * 5 candlenuts, ground
 * 2 tbsp curry powder - blended with 2 tbsp water
 * 30 dried chillies
 * 120 g shallots
 * 4 red chillies
 * 1 clove garlic
 * 2 cm piece ginger
 * ½ cup thick coconut milk - extracted from ½ grated coconut
 * 8 tbsp oil

Directions

 * 1) Heat oil and fry ground ingredients and curry powder until fragrant.
 * 2) Add in half of the coconut milk and fry until the oil separates.
 * 3) Add in the soya sauce mixture and steak.
 * 4) Add in also the fried grated coconut and lemon grass.
 * 5) Stir fry for 10 minutes.
 * 6) Pour in the rest of the coconut milk and simmer until the meat is tender, for about 1 hour.
 * 7) Increase heat to reduce gravy until it is thick and oily.