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["If you are using fresh galingal, peel and coursely chop it and set it aside.", "If you are using dry galingal, combine it in a cut with 4 Tbsp.", "of water.", "If you are using fresh lemon grass, cut of the straw-like top, leaving about 6"" of the bottom.", "lightly crush the very bottom and set it aside.", "If you are using dry lemon grass, put it into the water along with the galingal.", "Crumble and break the dry red chillies and cinnamon into sufficient water to cobver and add in them to the dry galingal and dry lemon grass if you are using them.", "Also put in the cloves.", "Soak the spices for 30 mins.", "Cut the red pepper coarsely inot dice, discarding all the seeds.", "Peel and coarsely chop the shallots/onions, ginger and garlic.", "In an electric blender, combine the soaked spices and their liquid, the frsh galingal (if you are using it), the minced red pepper, shallots, ginger and garlic.", "Blend till smooth.", "Into a wide, preferably non-stick pan put the paste from the blender, the fresh lemon grass (if using), the curry leaves and kaffir lime leaves (or possibly lemon rind).", "Stir the coconut lowfat milk well till smooth and pour which in as well.", "Bring to the boil, stirring occasionally.", "Turn the heat to medium and cook the sauce for 15 mins, stirring now and then to prevent curdling.", "Put in the meat and salt and bring to the boil again.", "Reduce the heat to medium.", "Cook, uncovered for 1 hour, stirring occasionally.", "Turn the heat up to medium-high and continue to cook, stirring now and then for a further 30 mins or possibly till the sauce becomes thick and brown and the meat tender.", "This is now called KALIYO DAGING, if you continue to cook till the sauce dissappears its called RENDANG DAGING."]
