BEEF RENDANG

Ingredients:

1	pc	onion, chopped
3	slices	ginger
1	pc	red chili pepper (siling labuyo)
1	clove	garlic
3	tbsp	cooking oil
1/2	kg	MONTEREY BEEF SIRLOIN, cut into cubes
2	stalks	lemongrass, chopped
1	pc	coconut, grated and extract 1 cup coconut cream
2	tbsp	sour cream
1/2	tsp	turmeric powder
		iodized fine salt and pepper to taste

2	tbsp	MAGNOLIA GOLD BUTTER UNSALTED
2	tbsp	grated coconut

Procedure:

Combine onion, ginger, red chili and pound into a paste. Heat oil in a pan, add paste and sauté.
Add beef and stir-fry until it turns brown. Add lemon grass and half of coconut cream. Let simmer until sauce is reduced. Add sour cream and turmeric. Let simmer and reduce for a few more minutes.
Add butter and remaining coconut cream. Season with salt, pepper and sugar Bring to a boil. Once boiling, reduce heat to simmer and cook covered until beef is tender and sauce is thick.

Makes 5 servings.

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