AUNTY ELLY’S BEEF RENDANG
MEDAN STYLE - Genevieve De Souza
Ingredients:
1 kilo Beef or Lamb
2 Big Onions
Small piece of Ginger
Four cloves of Garlic
2 stalks of Lemon Grass
4 slices of galangal
Fresh and dry chillies according to taste
One and half cans of coconut milk
6 or more kaffir lime leaves
Salt
Method:
Beef to be cut in large pieces
Blend onions, ginger, garlic, lemon grass, fresh and dry chillies. Mix beef with blended ingredients, coconut milk, slices of galangal, kaffir lime leaves and salt and cook on slow heat until beef is tender and gravy reduced. This is a dry to semi dry curry. Served with steaming hot jasmine rice.
Background:
This is a family favorite given to us by a kind and lovely lady. Aunty Elly is of Dutch Indonesian descent and was married to my Dad’s cousin. She now lives in Hamburg, Germany and I know she will be happy to share this delicious recipe with all of you. Enjoy!