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The 2008
Mietta Song Recital Award






Rendang Daging



Ingredients

2 1/2 lb Chuck Steak or Blade Steak or Round Steak

Beef Beef

2 medium Onions

Spring Onion Spring Onion

6 cloves Garlic

Garlic Garlic

1 tablespoon chopped fresh Ginger

Ginger Ginger

6 fresh Chillies seeded

Chilli Chilli

2 cups thick Coconut Milk

Coconut Coconut

1 1/2 teaspoons Salt

Salt Salt

1 teaspoon Ground Tumeric

Turmeric Turmeric

3 teaspoons Chilli Powder

Chilli Chilli

2 teaspoons Ground Coriander

Coriander Coriander

2 teaspoons Daun Salam Leaves

Curry Leaves Curry Leaves

12 strips dried Lemongrass

Lemongrass Lemongrass

1 teaspoon Laos

Laos Laos

1/2 cup Tamarind Water

Tamarind Tamarind

2 teaspoons Sugar

Sugar Sugar

Method

Cut beef into strips 5 cm long. Blend onions, ginger, garlic, chillies with 1/2 cup coconut milk. Pour in saucepan, add remaining milk. Add rest except tarmarind water and sugar. Mix well, add meat, quickly boil. Reduce heat, add tamarind water, cook stirring occasionally until thick, then turn down heat to low, cooking until almost dry, stirring frequently about 2 1/2 hours altogether. When oil separates from gravy, add sugar. Fry in oil until brown.





Balinese Pork Satay
Indonesian spiced beef stew

Rendang Daging
Indonesian spiced beef stew