Bruneian Rendang

Ingredients

• shrimp paste
  1 tsp
• rump steak ( beef/chicken/mutton)
  1 kg
• lemon grass
  1 stalk
• salt
  1 tsp
• sugar
  1 tbsp
• soy sauce
  1 tbsp
• lemon grass - sliced thinly
  3 stalk
• gms grated coconut - fried and pounded
  120 unit
• galangal
  4 slices
• candlenuts

  ground
  5 unit
• curry powder - blended with 2 tbsp water
  2 tbsp
• dried chillies
  30 unit
• shallots
  120 g
• red chillies
  4 unit
• garlic
  1 clove
• cm piece ginger
  2 unit
• thick coconut milk - extracted from ½ grated coconut
  ½ cup
• oil
  8 tbsp