Beef simmered in coconut milk and warm spices, served with coconut-scented rice.
320 gBeef
80 gOnion
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10 gGarlic
15 gGinger
0.5 cupRice
1.25 cupsCoconut Milk
0.75 cupWater
10 gBrown Sugar
8 gCurry powder
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Season beef with salt, black pepper, and curry powder.
Sear beef in cooking oil with onion, garlic, and ginger for 8 minutes.
Add 200 ml coconut milk, brown sugar, and 60 ml water, then simmer for 50 minutes.
Cook rice with the remaining coconut milk, 100 ml water, and salt for 15 minutes.
Serve the thick beef rendang over the coconut rice.