posted by Robert in Thailand 09-28-101 8:43 AM
Rengdang
1 Lb. Beef
Juice of 1 Lime
1/4 cup shredded Coconut
1 Cinnamon stick
1/4 teaspoon ground Cloves
1/2 teaspoon ground Cardamom
2 teaspoon tamarind, soaked in warm water and pureed
4 Lime Leaves, shredded
1 teaspoon Brown Sugar
At least 1 cup coconut milk
Salt
5 Shallots, minced
3 cloves of Garlic, crushed
1 teaspoon grated ginger
1 cm. slice of Galangal
2 teaspoon ground Star Anise
Chili to taste
Mince shallots and fry with garlic, ginger, cinnamon, cloves, lime leaves, star anise, cardamom and chili to taste slowly for a few minutes. Add beef, tamarind puree, galangal and coconut milk to pan. The amount of coconut milk depends on how moist you want it. If you want it fairly dry, use 1 cup. If you want some gravy remaining, use 1 1/2 to 2 cups.
Bring to a boil for just a moment then allow to simmer, uncovered, for at least one hour or until meat is tender and the gravy, if any, is thick. Add lime juice, brown sugar, coconut, and salt. Stir well and simmer another 5 minutes. Remove galangal and serve hot.