Beef Rendang

rotinrice.com

Jessica Leong

tbsp vegetable oil

2 cinnamon stick

2 star anise

4 cardamom pods

6 cloves

2 stalks lemongrass (bottom third only, bruised)

2¼ lbs chuck roast (cubed) (1 kg)

½ cup water (120ml)

¾ cup coconut milk (180ml)

1 cup grated coconut (100g)

1 tbsp sugar

1 tsp salt

4 kaffir lime leaves (thinly sliced)

1 turmeric leaf (thinly sliced) (optional)

subheading: Spice Paste:

3 red chilies (seeded and cut into pieces)

10 dried chilies (seeded, soaked warm water, and drained)

2 inch galangal (sliced) (60g)

2 inch ginger (peeled and sliced) (60g)

5 to 6 shallots (peeled and halved)

3 cloves garlic (peeled, and cut into quarters)

3 candle nuts or macadamias

¼ cup water (60ml)

1 tbsp ground coriander

1 tsp ground cumin

1 tsp ground fennel

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