AT A GLANCE
When it comes to making the ever-popular rendang, patience is indeed a virtue. Persevere and you'll be richly rewarded with a dish of delicious complexity, writes Tony Tan.
|01||Dry-roast coconut in a frying pan over medium heat until evenly golden (5-7 minutes), stirring occasionally, then set aside to cool slightly.|
|02||Meanwhile, pound ginger, galangal and lemongrass to a smooth paste with a mortar and pestle. (You can do this in a food processor, adding 20ml water or as needed to form a smooth paste.)|
|03||Add chillies, shallots, garlic and turmeric and pound to a coarse paste. Set aside. Pound the toasted coconut with a clean mortar and pestle until slightly glossy. Set aside.|
|04||Heat vegetable oil in a wok (or a large shallow saucepan or a deep-sided frying pan) over medium-high heat, add spice mixture and stir often until aromatic (5 minutes).|
|05||Add beef and stir occasionally until the meat is well browned (5-7 minutes).|
|06||Add toasted coconut and cook for a minute, then add coconut milk, sugar and 500ml water. Bring to the boil, stirring continuously to prevent curdling.|
|07||Reduce heat to low, cover and simmer, stirring occasionally, until the meat is tender (2 hours).|
|08||Remove the meat with a slotted spoon and reserve. Stir sauce over medium-high heat until very thick (20-30 minutes), then return beef to wok, stir gently, season to taste with salt and serve with steamed rice and some steamed greens.|
Note By all means increase the number of chillies to suit your taste. And for extra flavour, you can tie the stalk of the lemongrass into a knot and add it at step 6.