How to make Indonesian Rendang

 Here are the steps to make rendang:

Ingredients:

• 1 kg beef (cut into small cubes)
• 4 cups thick coconut milk
• 2 cups thin coconut milk
• 3 stalks lemongrass (bruised)
• 5 kaffir lime leaves
• 3 turmeric leaves (optional)
• 2 tamarind slices
• 2 tablespoons tamarind juice
• 2 tablespoons sugar
• Salt to taste
• Oil for cooking

Spice Paste:

• 15 shallots
• 10 garlic cloves
• 5 red chili peppers (or adjust to your preferred level of spiciness)
• 5 dried chili peppers (or adjust to your preferred level of spiciness)
• 5 candlenuts
• 2 inches ginger
• 2 inches galangal
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds

Instructions:

1. Grind all the spice paste ingredients in a blender or food processor until it becomes a fine paste.
2. Heat oil in a large pot over medium heat. Add the spice paste, lemongrass, kaffir lime leaves, and turmeric leaves (if using), and sauté for 5-10 minutes or until the mixture is fragrant.
3. Add the beef and stir until the meat is coated with the spice paste.
4. Add the thick coconut milk, thin coconut milk, tamarind slices, tamarind juice, sugar, and salt. Stir well and bring to a boil.
5. Reduce the heat to low and let it simmer for 3-4 hours, stirring occasionally to prevent burning. You may need to add more thin coconut milk or water if the mixture becomes too dry.
6. Once the beef is tender and the liquid has reduced to a thick, oily sauce, the rendang is ready.
7. Serve the rendang with steamed rice and enjoy!

Note: Rendang tastes even better the next day as the flavors have had more time to develop.