Ingredients
Rendang Paste
2 cloves Garlic roughly chopped
1 Shallots roughly chopped
2 red Chilis, de-seeded and chopped
1 tsp ground Coriander seed
¼ tsp ground Turmeric
2cm Ginger roughly chopped
1 tsp salt
Method
- Add the salt, coriander, turmeric, ginger, garlic, shallots, and chilies to a blender. Process till the paste is smooth
- May be reserved in the freezer until required
Ingredients
100g lean Beef steak, cut into 2cm cubes
1 cup Skinny Vegetable Stock
2 stalks Lemongrass, bruised
4 kaffir Lime leaves
2cm Galangal, sliced
Method
- Brown the beef in a Teflon double pan
- Put the lemongrass, lime leaves and galangal in a pot with some Skinny Vegetable Stock and ‘fry’ until aromatic
- Add the beef to the pot and cook on a medium low heat until fragrant and the moisture has evaporated - about 10-15 minutes
- If the paste starts burning, reduce the heat and add more stock
- If you have time, put in the refrigerator overnight for the flavors to develop
- Reheat the following day and serve
