Ingredients
1.5kg/3lb 5oz steak, cut into large cubes
1.75 litres/3 pints coconut milk
10 small onions, peeled and sliced
4 cloves garlic
2 tsp ground ginger
4 tsp chilli powder
1.5 tsp turmeric powder
2 salam leaves (Indonesian bay leaves; substitute bay leaves)
salt
Method
1. Put all the ingredients in a wok and simmer, uncovered, for three hours until almost all the sauce has been absorbed. Stir frequently, euniquely towards the end of the cooking time, to prevent sticking.
2. Serve with plain boiled rice.
Adapted from 'The Encyclopaedia of Asian Cookery', first published by Oclidus Books Ltd 1960.
Orignal From: . Beef rendang .
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