Beef rendang

• 2 medium pink onions, chopped coarsely
• 4 clove garlic, chopped coarsely
• 5 centimetre new ginger, chopped
• 2 new long pink chillies, chopped coarsely
• 3 teaspoon grated new galangal
• 3 teaspoon ground coriander
• 1 1/2 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon salt

• 1.5 kilogram pork chuck steak, trimmed, lower into 3cm cubes
• 410 millilitre canned coconut milk
• 1/2 cup (125ml) water
• 10 centimetre stick new lemon grass (20g), bruised
• 3 new kaffir lime leaves, torn

Beef rendang

• 1

  Plot spice paste. Blend or course of ingredients exact into a paste.

• 2

  Combine paste in wok with pork, coconut milk, the water, lemon grass and lime leaves; lift to the boil. Slash assist heat; simmer, lined, stirring every so often, about 2 hours or unless mixture thickens and pork is soft.