RENDANG PADANG 

INGREDIENTS

1kg beef diced into bite sized pieces
500 gm of coconut milk 
3 stalks lemongrass (use only the white part - up to 5cm from the root) 
3 sprigs turmeric leaves (if not available, leave out) 
4 kaffir lime leaves (julienned) 
200 gm dessicated coconut
1½ tablespoons salt

Ground mixture:
5 cm of galangal
2.5 cm ginger
4 cm turmeric
500 gm shallots
4 cloves garlic 
100 gm dried chillies soaked in hot water and then deseeded
3 tablespoons Gula Melts Coconut Nectar 


METHOD

No oil is required.
Salt the meat.
Add the coconut milk into the ground mixture.
In a medium to hot saucepan, toss in the meat and cook until the meat softens.
Add the dessicated coconut and the kaffir lime leaves last - when the meat is tender.
Heat through for 10 minutes before serving.

Serve with coconut rice.