Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3" cube fresh galingal OR
12 slices dried galingal
2 Sticks fresh lemon grass OR
2 tb Dried sliced lemon grass
6 Dried red chillies
2" stick cinnamon
14 Cloves
4 oz Red bell pepper
4 oz Shallots or onions
1" cube fresh ginger
2 Cloves garlic
12 Fresh/dried curry leaves OR
4 Dried bay leaves
8 Fresh/dried kaffir lime
Leaves OR a 3 X 1/4" strip
Of lemon peel
3 pt Coconut milk
2 lb Stewing beef, cut into 1-2"
Cubes
1 tb Salt

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" 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 mins. 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.

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