Beef Rendang

Yield: 5 servings

Equipment: laboratory uniform, cleaning materials, measures, chopping board, chef’s knife, food processor, mixing bowl, saucepot, and wok.

Grind garlic, shallots, ginger, lemongrass, and turmeric to a fine paste using food processor.

Mis en place:

• Put beef to a mixing bowl.
• Marinate the beef cubes in the spice paste.
• Add the dry-fried cumin seeds, black pepper, soy sauce, pinch of salt.
• Cover with cling wrap then put in the chiller. Marinate for atleast 1 hour.

Procedure:

1. Put the marinated beef in a sauce pot.
2. Pout coconut milk, water and orange juice into a wok.
3. Put lime leaves then turn on fire to high heat. Cover.
4. Stir well while the liquid comes to a boil.
5. Reduce the heat and simmer gently till the meat is tender. Add the potatoes at the last minutes to avoid being overcooked.