Rendang

Ingredients:

3 cm gemberwortel, peeled, coarsely chopped
6 shallots, in thin rings
2 cans coconut milk or 400 g
1 kg sukadevlees in blocks of 2x2 cm
4 salam leaves (possibly to replace djeruk poeroet)
1 stalk split sereh (lemongrass)
2 cm fresh galangal root, roughly chopped
4 garlic cloves, finely minced
2 tl koenjit (yellow root powder)
3 tl salt

Preparation:

Blend pepper with the shallots and ginger and 4 el coconut in food processor until a smooth paste. Put them in a large preheated wok or wadjan with the rest of the coconut milk. Add meat, salam leaves, sereh, galangal, garlic, koenjit and salt - make sure everything is. Bring the Rendang on medium heat covered inseparable to the boil. Let everything cook gently 2 hours, and seek to regularly so that nothing aanbakt. After about 1 ½ hours is very thick coconut milk and largely evaporated, then stay about 30 minutes stirring regularly until only oil remains. Let the meat then another 15 min in containers - keep omscheppen. Remove and serve sereh salam and the Rendang without vegetables or other dishes but with a generous portion of rice. Take a simple fruit salad again.

Tips:
Only beef is the right taste and texture. In Indonesia, the best Rendang made of buffalo meat, or buffalo. The more attention you spend simmer, the better you are Rendang. Actually you every 5 minutes, taste, add herbs. And not to forget: use fresh coconut milk.

Experiment with the ingredients once koenjit or turmericblad and breath kandis (no tamarind)