*  Exported from  MasterCook  *
 
                     BEEF CHUNKS COOKED IN COCONUT MILK
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main dish                        Beef
                 Meats                            Indonesian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         3″ cube fresh galingal OR
                         12 slices dried galingal
    2                    Sticks fresh lemon grass OR
    2       tb           Dried sliced lemon grass
    6                    Dried red chillies
                         2″ stick cinnamon
   14                    Cloves
    4       oz           Red bell pepper
    4       oz           Shallots or onions
                         1″ cube fresh ginger
    2                    Cloves garlic
   12                    Fresh/dried curry leaves OR
    4                    Dried bay leaves
    8                    Fresh/dried kaffir lime
                         Leaves OR a 3 X 1/4″ strip
                         Of lemon peel
    3       pt           Coconut milk
    2       lb           Stewing beef, cut into 1-2″
                         Cubes
    1       tb           Salt
 
   If you are using fresh galingal, peel and coursely chop it and set it
   aside.  If you are using dried galingal, combine it in a cut with 4
   tablespoons of water.  If you are using fresh lemon grass, cut of the
   straw-like top, leaving about 6″ of the bottom.  lightly crush the very
   bottom and set it aside.  If you are using dried lemon grass, put it into
   the water along with the galingal.
   Crumble and break the dried red chillies and cinnamon into enough water to
   cobver and add them to the dried galingal and dried lemon grass if you are
   using them.  Also put in the cloves.  Soak the spices for 30 mins.  Cut
   the red pepper coarsely inot dice, discarding all the seeds.  Peel and
   coarsely chop the shallots/onions, ginger and garlic.
   In an electric blender, combine the soaked spices and their liquid, the
   frsh galingal (if you are using it), the chopped red pepper, shallots,
   ginger and garlic.  Blend until smooth.
   Into a wide, preferably non-stick pan put the paste from the blender, the
   fresh lemon grass (if using), the curry leaves and kaffir lime leaves (or
   lemon rind).  Stir the coconut milk well until smooth and pour that in as
   well.  Bring to the boil, stirring occasionally.  Turn the heat to medium
   and cook the sauce for 15 mins, stirring now and then to prevent curdling.
   Put in the meat and salt and bring to the boil again.
   Reduce the heat to medium.  Cook, uncovered for 1 hour, stirring
   occasionally.  Turn the heat up to medium-high and continue to cook,
   stirring now and then for a further 30 mins or until the sauce becomes
   thick and brown and the meat tender.  This is now called KALIYO DAGING, if
   you continue to cook until the sauce dissappears its called RENDANG
   DAGING.
  
 
 
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