Beef Rendang is a very popular dish throughout Asia, originally it came from Padang, West Sumatra, Indonesia. It has a rich flavor of coconut milk and other traditional Indonesian spices. The original recipe has a very hot flavor, but in this recipe I reduce some chiles. If you think the amount of chiles in this recipe is still enough, you can also reduce it to the level of heat you can handle. To add a variation on this recipe, I have added potatoes and eggs.

Ingredients:

1 kg of Beef Sirloin, cut into 5 x 5 x 5 cm
3 potatoes
4 eggs
2000ml coconut milk (from 3 coconuts)
Galangal greater than 2 cm, hematoma to release flavor
4 stalks of Lemon Grass, pick up the white part then bruise to release the flavor
8 kaffir lime leaves, pitted
1 turmeric leaves
3 bay leaves

Spice paste (crushed or blended ingredients):

15 shallots
5 cloves of garlic
100g ground red chillies
4cm Ginger
2 cm of turmeric
2 teaspoons of salt
5 walnuts
1 teaspoon coriander seed

Addresses:

1. Boil the eggs for 7 minutes, peeled, set aside.
2. Boil the potatoes for 20 minutes until soft, peel, set aside.
3. In a pot, bring the coconut milk to a boil over medium heat. Add lemongrass, greater galangal, kafiir lime leaves, turmeric leaves and all the mixed ingredients, mix all together.
4. Put the meat in the coconut milk, keep stirring until it boils.
5. After boiling, turn the heat to low. Cook until meat is tender and coconut milk has dried.
6. Finally, place the boiled potatoes and eggs in the pot, give it a little stir and serve.