Recipe for Rendang-in-a-Jiffy 
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Yield:
1
Ingredients:
Amount Ingredient
600 gm beef, cut into thick slices
2 cup thick coconut milk
2 stalk lemon grass, lightly smashed
2 x green chillies, seeded and halved
1 x tomato, quartered
1 x piece dried tamarind skin
2 tbl kerisik
Grind
5 x birds eye chillies
2 x cm piece galangal
2 x cm piece ginger
2 x cm piece fresh turmeric root
10 x shallots
6 clv garlic
----------------- Combine with: ----------------
1/2 tbl chilli boh
3 tbl oil
2 tbl sliced shallots
1 tsp sliced garlic
Seasoning
1 tbl dark brown sugar
1 tsp salt or to taste
Instructions:
Instructions: Method:
Mix the beef slices with half of the ground ingredients and marinate for 1 to 2 hours.

Put oil, shallots and garlic in a microwave-safe casserole and cook on Power High for 2 to 3 minutes, uncovered.

Remove shallots and set aside.

Add the thick coconut milk and the rest of the ground ingredients into the oil in the casserole and cook on Power Low for 10 minutes. Stir in meat and lemon grass; cook covered on Power High for 25 minutes.

Remove casserole from microwave and add green chillies, tomato and tamarind skin. Cook covered on Power Medium High for another 10 minutes.

Add kerisik and seasoning and continue to cook covered on Power Medium for 10 more minutes or until gravy thickens. Add shallots and garlic, and stir. Serve immediately.

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