RENDANG PEDANG

RENDANG PEDANG
2-4 pounds beef chuck roast, trimmed of fat and cubed
13.5 ounce can coconut milk
1/2 cup onion, chopped, 2 1/2 ounces
1 clove garlic, chopped
2 teaspoon dry ginger
2 teaspoon sambal oelek, or more to taste *
1 teaspoon laos powder **
1 1/2 teaspoon turmeric
2 bay leaves
Salt, to taste

Combine all of the ingredients, except the salt, in a large wok or dutch oven. Bring to a boil and simmer on low heat for 1 1/2 hours, stirring occasionally. The recipe says to cook uncovered, but it tends to dry out a bit and you'll get more gravy if you cook it covered. Add salt to taste, then simmer another 1 1/2 hours.

Makes 6-8 servings
Do not freeze

* Ground fresh chili paste. Some supermarkets carry this, but it can be found at any oriental market.

** Also called galangal. This spice has a very strong flavor and I think you could leave it out if you couldn't find it. I bought mine at Penzeys.

Per 1/6 Recipe: 787 Calories; 63g Fat; 49g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Per 1/8 Recipe: 590 Calories; 47g Fat; 37g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

This was one of my brother's favorite dishes when he lived in Malaysia. Non-low carbers can eat this over white rice. For low carb, just eat by itself or over cooked cauliflower or serve oriental-style vegetables on the side. Depending on how much sambal you add, this makes a pretty hot, spicy, curry-type dish. The coconut milk gives it a very nice flavor. Bear in mind that by the next day, this looks kind of gross, but still tastes good.

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