The third recipe we are sharing with you is for:

Jun's rendang

Ingredients for the bumbu (paste)

5 red chili peppers (Spanish peppers)

3 red pointed peppers

2 large onions

4 cloves of garlic

1.5 teaspoons coriander powder

1 teaspoon cumin powder

5 cm ginger

5 cm galangal

1 teaspoon turmeric (turmeric powder)

1 teaspoon fennel seed powder

4 candlenuts

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600 g beef stew meat (cut into small cubes)

600 ml coconut milk

1 turmeric leaf

2 bay leaves

2 lemongrass stalks

—

250 ml coconut cream (thicker than coconut milk)

Preparation

1 Finely grind all ingredients for the bumbu (chili peppers to candlenuts).

2 Add the stewing meat, coconut milk, turmeric leaf, salam, and lemongrass to the paste.

3 Bring to a boil over high heat. Then reduce the heat to low and simmer.

4 Stir regularly to prevent burning.

5 Remove the meat when it is cooked.

6 Allow the bumbu to simmer further until it darkens.

7 Then add the coconut cream and beef.

8 Simmer until it is (almost) dry.

9 Add salt and pepper to taste and a little chicken stock.

If you like it really spicy, you can replace (some of) the pointed peppers with chili peppers.

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Enjoy cooking and bon appétit!