To make the rendang, remove the stems and seeds from the chilies and soak them in a pot of hot water for about 15 minutes. You can keep the pot over a low flame on the stove to keep the water nice and hot.
Once the chilies have softened, drain them and reserve some of the soaking liquid. Squeeze out the excess water from the chilies and give them a rough chop. Set aside.
Roughly chop the shallots and garlic. Peel and roughly chop the galangal and young ginger. Finely mince the lemongrass.
Place everything into a food processor, along with the chilies. Add a few tablespoons of the soaking liquid and puree. You'll need to scrape down the sides of the food processor from time to time. You may also have to add another spoonful or so of soaking liquid for easy blending. Continue to pulse until you get a paste-like consistency. Set this aside while you prepare the rest of your ingredients.
- 9 long, dried red chilies
- 1/2 lb shallots
- 8 cloves garlic
- 2 inches galangal
- 2 inches young ginger
- 1 stalk lemongrass