Recipe for Indonesian Spiced Coconut Beef (Rendang) 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1 tsp Garlic powder, (six garlic cloves)
10 x Shallots, chopped
1/4 lb Hot red chili peppers, chopped, remove seeds and ribs
2 tbl Peanut oil
1 tbl Galangal powder, see pantry
1 tsp Turmeric
1 tsp Coriander
1 tsp Black pepper
1 tbl Ground ginger
2 stk lemon grass, crushed
2 x Bay leaves, crushed
5 x Kaffir lime leaves, asian
Salt, to taste
4 cup Coconut milk (not cream of..)
Instructions:
Instructions: PANTRY: galangal powder is made from Thai or Laotian ginger; available in Asian markets.

Combine garlic, shallots and chilies. In large saucepan, heat oil, add garlic mixture and saute 2 to 3 minutes. Add galangal, turmeric, coriander, black pepper, ginger, lemongrass, bay leaves, lime leaves and salt; saute 2 to 3 more minutes. Add coconut milk and cook until top of liquid becomes oily. Add beef cubes and stir frequently. Reduce heat to low and, stirring occasionally, cook until coconut milk mixture reduces, thickens to a gravy-like consistency and turns a deep, dark brown, about 4 hours. Serve.

Makes 6 servings.

INTRO: prepared by the Wives of Indonesian Civil Servants, a womens organization known as Dharma Wanita.

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