Name: Classic Padang Rendang
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6
Cuisine: Indonesian
Ingredients: 1½ kg beef chuck, cut into 2-inch cubes; 400 ml thick coconut milk (santan kental); 200 ml thin coconut milk (santan encer); 4 kaffir lime leaves, torn; 2 turmeric leaves, tied in a knot (optional); 2 stalks lemongrass, bruised; 2 inches galangal, sliced; 2 inches ginger, sliced; 2 teaspoons tamarind paste; 2 tablespoons palm sugar (or brown sugar); Salt to taste; 4 tablespoons cooking oil (preferably coconut oil); 10 shallots, peeled; 6 cloves garlic, peeled; 5 red chilies, deseeded for less heat (adjust to taste); 3 dried red chilies, soaked and drained; 2 inches fresh turmeric, peeled (or 1 teaspoon turmeric powder); 2 inches ginger, peeled; 2 inches galangal, peeled; 1 teaspoon coriander seeds, toasted; ½ teaspoon cumin seeds, toasted; ½ teaspoon fennel seeds, toasted

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