Rendang

Method

Pound the chillies, ginger, garlic, shallots, lemongrass and galangal together in a mortar and pestle or blitz in a food processor to form a smooth paste. Heat the oil in a large heavy-bottomed pot or wok over medium heat and fry the spice paste for 3-4 minutes until fragrant. Add the beef cubes and stir-fry for 5 minutes to seal the meat. Pour in the coconut milk, tamarind paste and palm sugar, then bring to a simmer. Reduce the heat to low and cook uncovered for 1 to 1.5 hours, stirring occasionally, until the beef is extremely tender and the sauce has reduced and darkened to a rich, thick consistency that coats the meat. The oil should begin to separate from the coconut paste. Season with salt to taste and serve hot with steamed rice.