Beef rendang

To start, we coat diced beef in a fresh curry paste (lemongrass, ginger, galangal, garlic, etc), then add coconut cream, freshly ground and roasted spices like cumin, fennel, cloves and cinnamon, as well as kecap manis (sweet soy sauce) and braise for hours until the sauce is clinging to the tender meat. A final addition of toasty desiccated coconut further thickens the sauce and gives an additional flavour boost. 

Beef shin, lemongrass, lemon juice, galangal, ginger, garlic, dried chilli, red onion, coconut cream, kecap manis, sugar, desiccated coconut, tamarind, ground and fresh coriander, cumin, fennel, turmeric, cloves, cinnamon, cardamon, rice bran oil, salt. 

Serve with steamed coconut rice, coriander, chopped chilli and lime wedges and/or mixed stir-fry greens or a quick cucumber salad (chopped cucumber, red onion, rice vinegar, sugar, salt and mint or coriander).

For an Asian feast, serve the rendang with a mixed vegetable stir fry or some coconut rice.