Hi C-H's, Recently the Indonesian dish "rendang" was mentioned and I think somebody was looking for a recipe. I did a short sharp search and came up with these two. (I have tried neither yet.): **************************************************************** Beef Rendang Source : Asian Cooking by John Mitchell Submitted by : HChaplin on 9/7/97. E-mail: hchaplin@ozemail.com.au Ingredients: 600g lean beef 4 shallots(Not spring onions) fresh red chillies to taste 15mm knob fresh green ginger 15mm knob of fresh galangal(optional) 4 cloves of garlic 300ml thin coconut milk 50ml vegetable oil 1 teaspoon coriander powder 1/2 teaspoon cummin powder salt to taste black pepper 300ml thick coconut milk Directions: Cut the meat into chunks and place in bowl. Chop the shallots and place half to one side. Chop the chillies (discarding seeds if a lesser heat is desired), ginger, galangal and garlic and grind together with half the shallots and 50ml of thin coconut milk. Pour this paste over the meat and stir to ensure even coating. Set aside for at least 30 minutes. Then heat the oil in a large frying pan and saute the remaining shallot until soft (the longer taken over this step will greatly enhance the end result). Add the meat and marinade and the coriander, cumin salt and pepper.. Saute this mixture briefly then add the remaining thin coconut milk and bring to the boil stirring continuously, then lower heat and allow to simmer until the meat is tender. Finally add the thick cocnut milk and continue to cook (uncovered) over medium heat until the liquid is almost completely absorbed. **************************************************************** Rendang Daging Source : Jaffery's Far Eastern Cookery Submitted by : Shelly on 9/8/97. E-mail: shellack@aol.com Ingredients: 3 inch cube fresh galangal 2 sticks fresh lemon grass 4-6 dried hot red chilies 2inch stick cinnamon 12-14 cloves 4oz red pepper 3.5 oz shallots or onions 1inch cube fresh ginger 7-8 cloves garlic 12 curry leaves 8 kaffir lime leaves 2.75 pints coconut milk 2lb stewing beef cut into 1.5 to 2 inch cubes Directions: Peel and coarsely chop galangal, cut of straw like top of lemon grass, peel of a layer and crush what's left. Crumble up red chilies and cinnamon into water (to cover), plus cloves. Peel and coarsely chop Shallots/onions, red pepper, ginger and garlic. Put into an electric blender and blend until smooth. (Food processor will work but you may have to add some cooking oil to keep it off the sides). Take the resulting paste, lemon grass, curry leaves and kaffir lime leaves and put into a wide non stick pan (or wok or anything really) with the coconut milk (stir first to get all of it out of the can). Bring to the boil, stirring occasionally. Turn heat to medium and cook sauce for 15 minutes. Stir now and again to prevent curdling. Put in the meat (and salt if you like), bring to the boil, lower heat and simmer for an hour, stirring from time to time. Turn up the heat from medium to high and continue to cook, stirring from time to time for 30 minutes or until the sauce is very thick and brown and the meat is tender. (If the sauce begins to splatter too much cover loosely. At this stage the dish is called KALIYO. To make RENDANG stir and cook until the sauce has disappeared. **************************************************************** Regards, Cameron.