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 soy 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 soy 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.