rendang of spicy seasoned minced meatballs
500 gr ground beef
1/2 coconut, grated
1500 ml coconut milk (from 2 coconuts)
1 cm asam kandis
4 jeruk purut leaves
1 kunyit leaf
2 serai / sereh / lemongrass
5 cloves of garlic
18 red lomboks
3 cm jahe
4 cm lengkuas / galangal
Dry roast the grated coconut in a pan until it has browned. Then pound or grind it fine. Pound or grind the ingredients for the bumbu fine into a paste. Mix half of the bumbu with the minced meat and form small balls.
Heat the coconut milk together with the remaining bumbu, the asam kandis, the serai, the jeruk purut and the kunyit leaf in a pan and bring to the boil while stirring. When the coconut milk thickens, add the balls and bring it back to the boil while stirring.
When the oil is released, lower the heat and continue cooking while stirring until the moisture has almost evaporated. Serve.