Ingredients

Ingredients For the beef rendang

• 1 lemongrass stalks, roughly chopped

• 20g/¾oz coriander seeds

• ½tsp cumin seeds

• ½tsp turmeric powder

• 50g/2oz block coconut cream

• 1½ large onions, sliced

• 3 garlic cloves, chopped

• 3 red chillies, seeds removed, chopped

• 1 thumb-sized piece ginger, peeled and chopped

• 1 bay leaf

• 750g/1lb 10oz boneless beef shin, cut into 2.5cm/1in cubes

• 400g/14oz canned coconut milk

• 250ml/8¾fl oz strong veal or beef stock, heated

For the Thai herb salad

• 110g/4oz Chinese cabbage, shredded

• 2 lime leaves, sliced into thin strips

• 2 red chillies, seeds removed, sliced into thin strips

• 25g/1oz pea shoots

• 50g/2oz mizuna leaves

• small handful mint leaves

• 1 spring onion, sliced diagonally

• 50g/2oz green beans, cut into 2cm/1in pieces

• small handful fresh coriander leaves

• small handfulfresh Thai basil leaves (or normal basil leaves)

• small handful bean sprouts

For the dressing

• 1 lime, juice only

• 1 tsp sunflower oil

• 1 tsp fish sauce

• 1 red chilli, finely diced

• 1 garlic clove, finely sliced

For the sticky rice

• 200g/7oz Thai jasmine rice

• 200g/7oz Thai sticky rice

• 1 tsp salt

Description

Recipe Uses 1 Lemongrass Stalks, Roughly Chopped, 20g/¾oz Coriander Seeds, ½tsp Cumin Seeds, ½tsp Turmeric Powder, 50g/2oz Block Coconut Cream, 1½...

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