Beef Rendang

If there was some kind of award for making a mess in the kitchen I would definitely win. And if there was an award for ability to clean up said mess Nathan would definitely win that. The amount of mess I made when cooking this meal may have had something to do with the fact I was on the phone for most of the time - but it was totally worth it. It tasted delicious! Plus it must be pretty easy if I can cook it whilst talking on the phone. This is another recipe out of Adam Liaw's cookbook. I have adapted so it only takes 1.5 hrs instead of 3hrs!

Ingredients ~

• 4 eschalots, roughly chopped
• 3 red chillies, chopped
• 3 cloves garlic, peeled
• 1.5cm piece of galangal, ginger and turmeric - peeled and thickly sliced
• 1 tsp sea salt flakes
• 1 tbsp canola oil
• 500g gravy steak, diced
• 1.5 stalks lemongrass, bruised
• 3 kaffir lime leaves shredded
• 1 tsp sugar
• 400mL coconut cream
• 250mL water
• 60g shredded coconut

To cook ~

• Put eschalots, chillies, garlic, galangal, turmeric, ginger and salt into food processor and blitz into a smoothish paste.
• Heat oil in a large fry pan and add paste. Fry the paste, stirring frequently until dark and fragrant.
• Add beef, lemongrass, kaffir lime leaves and sugar. Stir t coat everything in the paste. Add the coconut cream and water and simmer with the lid on for 30mins.
• Cook for a further 30mins with the lid off, stirring occasionally. 
• Meanwhile, toast the coconut in a frypan over high heat (will take 5mins) and then grind in a mortar and pestle until it is broken down and sticky.
• Add coconut paste to the meat and cook for a final 30mins with the lid off, stirring occasionally. It will go dry but that is how it is meant to be.
• Serve with rice and steamed greens. 

Note: use a stainless steal frypan otherwise you will totally ruin the surface of a non-stick pan. 

random Mel Gibson pic in the background.. don't judge the food on this!