Instructions: In a food processor, blend the shallots, , cumin, coriander, garlic, ginger, and chilies with 1/2 cup of the Coconut Milk to form a smooth paste(paste). Mix 1/2 cup of the mixture with the meat and let stand 30 minutes. - In a saucepan, bring the remaining 5.5 cups coconut milk to a boil over moderate heat with the laos, turmeric, lemongrass, and salt and simmer over low heat, stirring frequently, for 15 minutes. - Add the beef mixture and the remaining spice mixture to the pan and cook, stirring often, for at least an hour, or until all the liquid evaporates. (Do not cover the pan at any time). Serve warm or at room temperature.

Serving size: 8-10 people

Variation: Rendang may be prepared with 2 pounds of chicken instead of beef. Serve with white rice, Sambal Tumis, and cucumbers, sliced.

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