Tradisional Rendang

INGREDIENTS
Meat- 600g
Chili padi- 30
Ginger- 21/2 cm
Galangal- 21/2 cm
Shallot- 15 vloves
Garlic- 5 cloves
Fresh tumeric Lemongrass (bruised)- 1 cm
Turmeric leaf- 3 stalks
Coconout- 2pcs
Desiccated coconut- 2
Salt & sufar to taste- 2tbsp

METHOD
1) Clean the meat and cut into pieces of 2cm in thickness.
2) Cut the coconut squeeze for 2 cups of thick coconut milk.
3) Grind the garlic,shallot,ginger,turmeric,galangal and chilli padi till
well combined.
4) Pour the grinded ingredients into a pot,add in meat,turmeric leaves
and lemongrass.Pour in coconut milk,desiccared coconut,salt and
sugar to taste.
5) Cook over medium heat.Stir fry until the gravy is dried and serve.

Acar Telur

INGREDIENT
Boiled egg - 5
Red chilli - 3 (cut into quarters)
Onion - cut into 6 pieces each)
Carrot - 2 (cut into long pieces)
Vinegar - 1/2 cup
Salt and sugar - to taste
Oil - for frying

Blended ingredient
Ginger - 1 1/2 cm
Dried chilli - 10
Shallots - 10 cloves
Garlic - 5 cloves

METHOD
1. Remove egg shells and deep fry slightly
2.Heat up oil and fry the blended ingredients untill fragrant.
Add in vinegar,salt and sugar. Stir-fry for a while.
3.Add in carrots,onion,red chillies and eggs.
Cook untill the carrots are soft.
4. Stir until the gravy is thick,Dish out and serve.