Name: Traditional Padang Rendang
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6
Cuisine: Indonesian
Ingredients: 1 kg beef chuck, cut into 2-inch cubes; 400 ml thick coconut milk (santan kental); 2 stalks lemongrass, bruised; 5 kaffir lime leaves, torn; 2 turmeric leaves (optional), tied in a knot; 2 cm galangal, bruised; 2 cm ginger, peeled and sliced; 2 cm turmeric root, peeled and sliced; 5 shallots, peeled; 6 cloves garlic, peeled; 5 dried red chilies, soaked to soften; 5 fresh red chilies, deseeded (optional for heat); 1 tsp coriander seeds; ½ tsp cumin seeds; ½ tsp nutmeg powder; 1 tsp salt; 2 tbsp palm sugar (or brown sugar); 3 tbsp cooking oil (preferably coconut oil); 200 ml water

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Generated by the Mr. Cook AI.

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