Rendang de ternera de Padán 🍛

Método

1. 1

   Simmer beef with coconut milk, bruised lemongrass, galangal and turmeric leaf.

2. 2

   Stir in the chili paste; keep at a gentle bubble, uncovered.

3. 3

   As the liquid reduces, add toasted grated coconut (kerisik).

4. 4

   Cook low and stir often until glossy, brown and almost dry.