Traditional Padang Rendang

1.Prepare the spice paste: In a dry skillet over medium heat, toast coriander seeds and cumin seeds until fragrant, about 2 minutes. Let cool, then grind to a fine powder using a mortar and pestle or spice grinder.

2.In a blender or food processor, combine toasted coriander and cumin powder, nutmeg powder, shallots, garlic, soaked dried red chilies, fresh red chilies, ginger, turmeric root, and a pinch of salt. Blend until a smooth paste forms, adding a little water if necessary.

3.Heat the cooking oil in a large heavy-bottomed pot or wok over medium heat. Add the spice paste and sauté for 5-7 minutes until fragrant and the oil begins to separate from the paste.

4.Add bruised lemongrass stalks, kaffir lime leaves, turmeric leaves (if using), and galangal. Stir to combine and cook for another 2 minutes.

5.Add the beef cubes to the pot, stirring to coat them thoroughly with the spice mixture. Cook for 5 minutes until the beef starts to brown slightly.

6.Pour in the thick coconut milk and water, stirring gently to combine. Bring the mixture to a gentle boil, then reduce heat to low to maintain a slow simmer.

7.Add palm sugar and adjust salt to taste. Cover the pot loosely and simmer the rendang uncovered for about 3 to 4 hours, stirring occasionally to prevent sticking and burning. The sauce will gradually thicken and darken as it reduces.

8.Continue cooking until the coconut milk has almost completely evaporated and the beef is tender and coated with a thick, caramelized, and dry-looking sauce. This may take up to 4 hours depending on heat and pot.

9.Remove the lemongrass, turmeric leaves, kaffir lime leaves, and galangal before serving.

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