Beef Chunks Cooked in Coconut Milk

Yields:	4 servings
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	Preparation	10 minutes
	Cooking	90 minutes
	Ready In	100 minutes

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Ingredients

3	cube	galingal	fresh or dried, one 3 inch cube, or 12 slices dried
2	sticks	lemongrass	fresh lemon grass or 2 tablespoons dried, sliced
6	each	red chilis, dried
2	inch	cinnamon stick
14	each	cloves
4	ounces	sweet red bell pepper
4	ounces	shallots	or onions
1	inch	ginger root	fresh ginger, minced
2	cloves	garlic
12	each	curry leaves	fresh, or 4 dried bay leaves
8	each	kaffir lime leaves	or 3 x 1/4 inch strips of lemon peel
3	pints	coconut milk
2	pounds	stewing beef	cut into 1-2 inch chunks
1	tablespoon	salt

Directions

If you are using fresh galingal, peel and coursely chop it and set it aside.

If you are using dried galingal, combine it in a cut with 4 tablespoons of water.

If you are using fresh lemon grass, cut of the straw-like top, leaving about 6 inches of the bottom. Lightly crush the very bottom and set it aside.

If you are using dried lemon grass, put it into the water along with the galingal.

Crumble and break the dried red chillies and cinnamon into enough water to cobver and add them to the dried galingal and dried lemon grass if you are using them.

Also put in the cloves. Soak the spices for 30 minutes.

Cut the red pepper coarsely inot dice, discarding all the seeds.

Peel and coarsely chop the shallots/onions, ginger and garlic.

In an electric blender, combine the soaked spices and their liquid, the frsh galingal (if you are using it), the chopped red pepper, shallots, ginger and garlic.

Blend until smooth.

Into a wide, preferably non-stick pan put the paste from the blender, the fresh lemon grass (if using), the curry leaves and kaffir lime leaves (or lemon rind).

Stir the coconut milk well until smooth and pour that in as well.

Bring to the boil, stirring occasionally. Turn the heat to medium and cook the sauce for 15 mins, stirring now and then to prevent curdling.

Put in the meat and salt and bring to the boil again.

Reduce the heat to medium.

Cook, uncovered for 1 hour, stirring occasionally.

Turn the heat up to medium-high and continue to cook, stirring now and then for a further 30 mins or until the sauce becomes thick and brown and the meat tender.

This is now called KALIYO DAGING, if you continue to cook until the sauce dissappears its called RENDANG DAGING.