Classic Padang Rendang

1.Prepare the spice paste by blending shallots, garlic, fresh and dried red chilies, turmeric, ginger, galangal, coriander seeds, cumin seeds, and fennel seeds into a smooth paste using a food processor or mortar and pestle. Add a little water if necessary to facilitate blending.

2.Heat the cooking oil in a large heavy-bottomed pot or wok over medium heat. Add the spice paste and sauté for about 5-7 minutes until fragrant and the oil starts to separate from the paste, stirring frequently to prevent burning.

3.Add the beef cubes to the pot and stir well to coat them evenly with the spice paste. Cook for 5-10 minutes until the beef is browned on all sides.

4.Pour in the thick coconut milk and add the kaffir lime leaves, turmeric leaves (if using), bruised lemongrass stalks, sliced galangal, tamarind paste, and palm sugar. Stir to combine all ingredients.

5.Bring the mixture to a gentle boil, then reduce heat to low and let it simmer uncovered. Stir occasionally to prevent sticking and burning at the bottom. Continue to cook for about 3 to 4 hours, or until the beef is very tender and the sauce has thickened to a rich, dark coating.

6.About halfway through cooking, add the thin coconut milk to loosen the sauce slightly, then continue simmering uncovered to reduce the liquid again.

7.Season with salt to taste towards the end of cooking. Adjust sweetness or acidity by adding more palm sugar or tamarind paste if desired.

8.Once the rendang has thickened and the oil has separated, remove from heat. Discard the lemongrass stalks, turmeric leaves, and galangal slices before serving.

9.Serve the Classic Padang Rendang hot with steamed white rice or traditional ketupat (rice cakes). Garnish with fresh kaffir lime leaves or fried shallots if desired.