Beef Rendang

1. Cut beef into chunks of about 8cm and marinate with lime juice.

2. Blend shallots, garlic, ginger, big red chilli and chilli paste to a smooth paste.

3. Separately, blend white peppercorn, cumin seeds, fennel seeds, cloves, cardamom, coriander seeds, and nutmeg flower, until fine and well mixed.

4. In a lightly heated pan, fry galangal, turmeric leaf, kaffir lime leaves, bay leaves (daun salam) and lemongrass on low heat till fragrant.

5. Add in the blended chilli paste, cinnamon sticks, star anise, a pinch of nutmeg powder, and the blended spices. Fry until slightly dry and add a pinch of salt and pepper.

6. Shift the fried spices into a large pot, and add in the marinated beef chunks, chicken stock and coconut cream. Season with salt and pepper if needed.

7. Simmer for about 2 hours until the meat is soft and tender.

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