Indonesia foods - Rendang from Sumatra

Material:

* 1 kg of beef, about 15 pieces (see picture) cut
* 2 liter of milk from the three grated coconut and pressed old.
* 1 stalk lemongrass, dimemarkan
* 1 sheet of foil turmeric
* 5 sheets of bergamot, with turmeric leaf bound

Spices are:

* 20:12 red chili, crushed
* 6 red onions
* 3 garlic cloves
* 1 cm ginger
* 5 cm galangal, Laos
* Salt to taste

How to:

* Cook the coconut milk with turmeric leaves, orange leaves and lemongrass. Give the dough a boil spices and reduce heat.
* Enter the meat was cut into pieces and cook evenly while stirring with a plate.
* Cook meat to keep over medium heat, until the coconut milk has thickened and a little dry and the meat was tender.
* Once the hot or cold served after each taste. More comfortable feel when dihidangan with white rice.

For 6-8 people.

Note: For more fragrant, usually used to flavor fried mashed with 2 tablespoons vegetable oil and add the meat pieces. Enter the last coconut milk.