Beef Rendang with Egg Roll Wrapper

Ingredients:

1kg Beef ~ cut cubes

500ml coconut milk

110g coconut grated ~ toasted & pound

1 Turmeric leaf ~ sliced

1 Handful Kaffir lime leaves ~ sliced

Salt & sugar to taste

Spice Paste

8 shallots

3 cloves garlic

8 stalk lemongrass

3/4" ginger

3/4" turmeric

1/4" galangal

6 red chilies

5 red chili padi

1-1/2 tbsp coriander powder

1 tbsp aniseed powdered

1 tsp cumin powder

2 tbsp chili paste

Wrapper

200g Plain flour

225ml iced cold water

1 egg

1 tsp salt

Directions/Instructions:

1. Combine the spice paste ingredients in a blender and blend until a smooth paste.
2. Combine the cubed beef, spice paste, and coconut milk in the large wok.  Mix well and bring to boil then simmer until the broth is almost dry and beef tender.
3. Lower heat and stir in the toasted coconut.  Season with salt and sugar.  Add turmeric, kaffir lime leaves and stir well before turning off the fire.
4. In another bowl, whisk together the flour, ice-cold water, egg, and salt until the mixture looks like pancake batter and there are no lumps.
5. Use a skillet, spray cooking spray and use a dessert mold (abt 3cm), scoop about 2 tbsp of the mixture batter on low heat, and cook until lightly brown on the underside and then loosen the edge of the spring roll wrapper with a spatula and quickly flip.  Repeat the process till the egg batter finish.
6. Take one portion of cooked egg & place a portion of cooked rendang in the center.  Gather and seal it with a toothpick.  Repeat the process to finish.