Cooking from the heart of Malaysian Cuisine ~ Beef Rendang

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So for the past few weeks we have been cooking dishes from Asia and South East Asia including some famous Filipino dishes like Dinuguan,Relyenong Bangus,Relyenong Manong,Kare-kare, and the all time favorite of the bicolanos the Bicol Express(spicy!hot dish!).We have been discussing the major influences that made the cuisine of Malaysian and Indonesian and what makes them unique.Last week my Group had made a Beef Rendang its a beef dish that originated in Malaysia its a spicy dish that uses a paste that is made of ginger,galangal,turmeric,chili paste or fresh chili,salt what makes the dish very aromatic (not to mention the paste contributes a burst of flavor) is the use of kaffir lime leafs,lemon grass,and coconut milk/cream (the three are considered as a power house in south East Asian cuisine)which really ties the whole dish. Basically a Rendang is a beef stewed in coconut milk; first you make the paste after that you then brown the beef and add the meat add the kaffir lime leaves,lemon grass,and coconut milk or cream and let it simmer though there is a twist you let all the coconut milk evaporate until all left is a sauce and the coconut milks oil and you have a Rendang serve with rice... yumm....heaven Sadly i didn't take a pic because my cellphone sucks ... Until next time Have a great day everyone!