Blend the shallots, garlic, candlenuts, red chili, curly red chili, and ginger with the coconut oil.
Mix the meat with the dry seasonings evenly. Massage the meat so the seasonings are absorbed well. Alternatively, add some salt and marinate the meat overnight.
Heat the pan and sauté the spice blend. Add the lemongrass, galangal, bay leaves, Kaffir lime leaves, turmeric leaves, and pandan leaf in. Don’t let it get too reduced, then add the marinated meat in until it’s well-toasted. Then, add the coconut milk and water. Mix well.
Season with salt, sugar, and mushroom stock powder. Bring to a boil on medium heat, then lower the heat and cover the pan. Stir once in a while and cook until the sauce is reduced.
When the water is almost fully reduced, cook the Rendang on low heat. Keep stirring until it is completely reduced and until the sauce sticks onto the meat.
Rendang is ready to serve or to keep in an airtight container in the fridge.
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