H.C. had the brilliant idea to find a curry paste (they had about 50 varieties) which contained the necessary components and use that as the base. He is so smart. My favorite homemade rendang curry is a combination of shallot, chili peppers, galangal and lemon grass.
I stir fried the curry paste with some freshly ground turmeric, garlic and ginger. I added coconut milk and the cubed beef. I simmered this for three hours transforming it into the golden deliciousness you see. My final addition was some tamarind juice (made by steeping tamarind paste in very hot water.) We served it with a cold cucumber salad to temper the rendang's fire. Jasmine rice and naan balance the richness. The kids loved it. The grandbabies loved it. Chris and I loved it. We nicked the leftovers for ourselves.
December 28, 2014