Beef Rendang
15-20 dried red chilies, soaked in 1/2 cup boiling water (or 4 fresh red chilies, be very careful, fresh are significantly hotter than dry)
1 tbsp tamarind pulp, soaked in 3 tbsp boiling water (or 3-4 tbsp prepared tamarind sauce)
8 - 10 shallots, diced
1 1/2 lbs beef brisket or beef shoulder, cut in 2-inch slices
4 cloves garlic, minced
1/4 inch piece tumeric, peeled (or 1/2 tsp dried)
1/2 inch piece galangal, peeled (or 4 dried pieces)
2 tsp coriander seeds
1 tsp cumin seeds
1/4 tsp black peppercorns
3 stalks lemongrass, hard green leaves removed, sliced up the centre
4 cups coconut milk
1 kaffir lime leave, bruised
2 tbsp grate coconut
3 tbsp vegetable oil
salt to taste
Remove outer layers of lemongrass and slice white part lengthwise.
In a small, heavy-bottomed saute pan, dry roast coriander seeds, cumin seeds and peppercorns until aromatic. Let cool slightly, then grind coarsely in a spice grinder or use a small food processor.
Peel and roughly chop shallots and garlic, place in food processor or blend to a paste. Drain, seed and add chilies as well as roasted spices to food processor, grind. Rough chop galangal and tumeric (if using) and add to paste. If using dried, put aside and add directly to pot when the shallot and garlic mixture is added.
Heat oil over medium-high heat in large, heavy bottom saute pan or large pot. Add spice mixture (including galangal and tumeric) and stir until oil starts to separate from paste - it will start to look shiny. Add meat and stir-fry until brown (may have to do this in batches). Add coconut, lemongrass, lime leaf and bring to a boil. Reduce to simmer and cook, stirring occasionally for 1.5 hrs.
After 1.5 hrs, strain tamarind (or tamarind sauce), discarding pulp and seed and add liquid to meat mixture.
Dry-toast coconut and small pan until browned, mince and add to meat mixture.
Continue simmering for about 1.5 hrs until sauce is reduced to the point where it is very thick. Stir every 15 minutes to prevent burning. Adjust seasoning and serve over rice.