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Malaysian   -   Rendang (Curried Meat)   adapted from Hot and Spicy by Marlena Spieler

  • 1 Medium Onion -- finely chopped
  • 6 Cloves Garlic -- finely chopped
  • 4 Medium Jalapeno -- finely chopped
  • 1 Inch Ginger -- finely chopped
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Ground Coriander
  • 1 Teaspoon Turmeric
  • 1 Medium Bay Leaf
  • 2 Pounds Beef -- cubed
  • 3 Cups Coconut Milk
  • 2 Cubes Bouillon
Directions Saute onion, garlic, jalapeno, and ginger in oil for 5 minutes. Add spices and meat. Cook until meat is well browned on all sides. Add coconut milk, and bouillon. Simmer over low heat for 2 hours. Turn heat to high and cook sauce down to a thick pastelike coating. This may take 15 to 20 minutes.
Serves 4
Time to Make 0:00

Printer version   2 Votes - Yum: 5, Easiness: 3.5, Speed: 2.5, Overall: 3.66667 Rate this recipe

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