Spice paste:
50 g Dry red chilli
50 g Fresh red chilli
100 g Garlic; chopped
100 g Shallots; chopped
150 Ginger; chopped
150 g Galangal; chopped
150 g Lemongrass; chopped
100 g Candle nuts
Curry:
800 ml Coconut milk
1 kg Beef rump; diced
150 g Brown sugar
3 tb Chicken stock powder
1 Cinnamon stick
3 Star anise
100 g Desiccated coconut; toasted
2 Fresh ginger leaves
To make the paste:
Blend all the ingredients together in a food processor until you
have a fine paste. It will be necessary to add about 1 cup water to
the paste. Fry the rendang paste in hot oil in a large pot until
fragrant. Add the coconut milk and beef. Add some water; if needed,
to cover the meat. Add the remainder of the ingredients and cook
over a low heat for about four hours until the meat is soft and
falling apart.
To serve; sprinkle curry with fried onion and spring onion rings.
