INGREDIENTS

• 1 kilogram beef
• 400 milliliters coconut milk
• 10 shallots
• 5 candlenuts
• 5 cloves garlic
• 1 centimeter kunjit (turmeric)
• 1 centimeter gingerroot
• 1 red chili pepper
• 1 centimeter laos root
• 1 stick lemon grass
• 5 lemon leaves

Method:

• Put the shallots, the garlic, the turmeric, the candlenuts, the ginger, and the red chili pepper in a mortar or a food processor and mix until it makes a paste. For a better taste, you can crush the laos root and the lemon grass a little bit, but do not let them fall apart.
• Cut the meat in small pieces. In frying pan, add meat and coconut milk. Cook on medium heat. Add herb paste, crushed laos, lemon grass, and lemon leaves. Cook until meat is well done. Stir often.
• Cover and cook on low heat for about 4 hours.
• Serve the rendang with white rice and a fresh salad of tomatoes and cucumbers.