Ingredients
- For the spice paste
- 5 shallots, chopped
- 12 g Bresc Garlic chopped
- 12 g galangal root
- 12 g Bresc Ginger puree
- 3 g turmeric
- 4 g ginger root
- 4 lemon leaves
- 2 g nutmeg
- 8 g palm sugar
- 5 roasted candlenuts
- 12 g Bresc WOKchilli
- salt and pepper to taste
- For the rendang (stew)
- 4 whole cloves
- 2 salam leaves
- 0.5 l coconut milk
- 12 g Bresc Lemongrass puree
- 2 star anise seeds
- 40 g grated coconut, roasted
- 500 g stewing beef, chopped
- oil for frying