Onion,garlic and ginger passed through a blender. Blended to the consistency of a puree.
Coconut bought to the boil at the first stage.
Coconut milk with the addition of spices and onion puree. This is the first change of colour to be experienced during the cooking of this rendang.
You will notice the slightly darker colour of the dish at this stage. Do not give up at this stage and serve the dish a little patience is all that is required. Believe me the dish will change to the desired colour.
Towards the end of cooking time you will notice that most of the coconut milk has been reduced and absorbed by the beef. This is the stage that requires a little more attention. You will need to keep a close eye on the beef to prevent the beef from burning and drying out. Believe me at this stage it is possible to lose the dish. When most of the sauce has been absorbed and you are left with a dark mass of beef with a thick coating of sauce. You are ready to serve!
The final product. At the beginning of cooking you will wonder whether the dish is too light in colour, will it ever reduce, be patient the dish will happen!
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