BEEF RENDANG

1kg beef kenchie or brisket, cut into 1-inch cubes
4 cloves garlic
2 medium sized red onions, peeled
12 pcs. red chilies, stems removed
2-inch cube galangal (or ginger)
3 stalks lemongrass (white part only)
6 pcs. kaffir lime leaves
½ tsp. turmeric powder
1 tsp. curry powder
80g tomato paste
4 pcs. cardamon (green)
50g cashew nuts
cooking oil
coconut sugar

4 cups coconut milk
water
coconut milk

Garnish:
cucumber, sliced
8 pcs. hard boiled egg
cilantro

steamed rice

Crispy onions:
red onions, sliced
cooking oil, for frying

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