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West Sumatran Rendang (Beef Curry)
West Sumatran Rendang (Beef Curry)

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The ingredients needed to make West Sumatran Rendang (Beef Curry):
  1. Prepare Basic Ingredients
  2. Provide 700 grams fresh beef shanks/ribs/chuck, cut into large cubes
  3. You need 800 ml pure coconut milk (from 3 mature coconuts)
  4. Use 1500 ml young coconut water
  5. Get 150 grams unpeeled baby potatoes, cut slightly
  6. Prepare 150 grams red beans, boiled until half-cooked
  7. You need 2 tsp salt
  8. Provide Ground-Spice Ingredients
  9. Use 100 grams red chilli peppers (add more if you likel it spicy)
  10. Provide 10 clove medium shallots
  11. Use 10 clove garlics
  12. You need 3 cm ginger, peeled
  13. Provide 2 cm turmeric, peeled
  14. Prepare 5 piece candlenuts
  15. You need 1/2 nutmeg
  16. Take 1 tsp coriander seed
  17. You need 1/2 tsp pepper powder
  18. Prepare Leaf & Spice Ingredients
  19. Take 3 turmeric leaves
  20. Take 8 fresh lime leaves
  21. Take 5 Indonesian bay-leaves (daun salam)
  22. Take 3 piece thick lemongrasses white part only, smashed
  23. Provide 4 cm galangal, peeled & slightly smashed
  24. Prepare 3 piece small star anise
  25. Take 1 piece cinnamon stick
Steps to make West Sumatran Rendang (Beef Curry):
  1. Blend the Ground-Spice Ingredients together until well combined like a smooth paste. Set aside.
  2. Combine pure coconut milk & young coconut water to the nonstick-large-pan. Boil & stir them well in a medium heat.
  3. Add the smooth paste of Ground-Spice Ingredients. Stir well to combine and turn into sweet orange coloured liquid.
  4. Add all the Leaf & Spice Ingredients. Stir constantly until slightly fragrant.
  5. Add salt.
  6. Add fresh beef until well combined. Stir well and bring a gentle boil.
  7. Once the meat is half-cooked, add baby potatoes & red beans.
  8. Stir it well every 15 minutes or so to prevent sticking, until the mixture become thicker, darker & gloriously fragrant.
  9. Continue to simmer gently until the liquid has evaporated by about 95%. Reduce the heat to low.
  10. Test the meat, it should be perfect enogh when it's fork-tender.
  11. Taste the liquid for salt, add a pinch if you need more. Mix them. Turn down the heat
  12. Remove all the Leaf & Spice Ingredients.
  13. Serves the dish with steamed rice.

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