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Santubong Village: Beef Rendang with Limes
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Serves: 4
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Ingredients:
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- 3 lb lean beef, 2-inch cubed
- 2 shallots, chopped
- 2 cloves garlic, chopped
- 2 cups coconut milk
- 2 tsp Nirmala's Kitchen Wild Fire Blend
- 1 tbsp Nirmala's Kitchen Rendang Blend
- 2 tsp Nirmala's Kitchen Cumin
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- 1 tbsp Nirmala's Kitchen Chinese Ginger
- 1 stalk fresh lemongrass, white part only
- 2 tsp lime juice
- 1 tbsp vegetable oil
- 1 tsp salt
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Directions:
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- Blend shallots, garlic, lemongrass and spices with
a bit of coconut milk until you have a smooth paste.
- Heat oil in pan; add spice mixture to oil and cook
for 1 minute.
- Add beef and salt and pour in remaining coconut milk;
bring to a boil uncovered.
- Add lime juice and cover; cook until gravy is thick,
about 45 minutes.
- Serve with steamed white rice in a banana leaf for
a stunning presentation.
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