Will use this recipe for the rendang tomorrow:
https://rasamalaysia.com/beef-rendang-recipe-rendang-daging/1.5lbs beef — .68Kg blade steak
5tbsp oil—75ml
Spices:
Quote: 1 stick cinnamon about 2-inch length
3 cloves
3 star anise
3 cardamom pods
1 lemongrass cut into 4-inch length and pounded
1 cup thick coconut milk coconut cream
1 cup water
2 teaspoons tamarind pulp soaked in some warm water for the juice and discard the seeds
6 kaffir lime leaves very finely sliced
6 tablespoons kerisik toasted coconut
1 tablespoon sugar or palm sugar to taste
salt to taste
Hmmm no lemongrass—will have to grow some myself, likely in front porch because once that has a glass door it will be a little greenhouse almost. I grew lemongrass in Adelaide—this isn’t Adelaide!
Tamarind pulp—don’t have. A little balsamic vinegar will do.
No kaffir lime leaves. No loss, will zest a lime or two. Will see if I have coconut milk. Also need to buy some dessicated coconut, toast that in the little frypan I use to toast whole spices.
Will bump the ingredients list up a bit to use up the kilogram blade steak sitting in the freezer. Take that out and let it thaw out.
Oh yes! Some rice and sir fry veges as well, a FEAST!
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