700 g beef chuck steak, cut into large cubes (approx. 3cm)
1 tbsp coriander seeds
1 tsp fennel seeds
1 tsp black peppercorns
3 lemongrass stalks, white parts only, bruised
3 kaffir lime leaves
1 can/250ml tinned thick coconut milk
1 cup of water
3 tbsp cooking oil
90 g desiccated coconut
2 tbsp sugar
salt to taste
10 g dried red chilies, soaked in hot water till soften (about 30 mins) and seeded
130 g French shallots, peeled
4 cm galangal, peeled
4 cm ginger, peeled
1 tablespoon turmeric powder
Toast the coriander, fennel and black peppercorn seeds in a dry frying pan over low heat. Once the fennel seeds start making popping sounds, transfer the toasted spices into a mortar/pestle or spice grinder and grind it into a fine powder. Set aside.
Using the same frying pan, place the desiccated coconut and stir fry till golden brown over low heat. Be careful not to burn it by constantly stirring it. Set aside.
To make the spice paste, place all the spice paste ingredients into a blender and blend it till smooth.
Heat the oil in a non-stick frying pan and fry the blended spice paste for 10 minutes until fragrant and until the paste turns into a darker reddish color.
Add the beef and dry spice. Saute each side of the meat till brown and nicely coated with the spice paste and dry spices for 3 to 5 minutes. Then add the lemongrass and kaffir lime leaves. Stir to mix well.
Transfer the beef mixture into a large casserole dish. Add coconut milk and 2 tablespoons of water. Place a lid to cover it and let it simmer over low heat for 30 minutes so that the meat gets tender. After 30 minutes, remove the lid and cook further till sauce has reduced, for another 30 to 45 minutes. If the sauce gets too thick, gradually add more water as required. Season with sugar, salt to taste.
Add the desiccated coconut to the beef, stirring frequently over low heat for 10 minutes or until the coconut releases its oil and absorbed by the meat.
Serve the Beef Rendang with the rice while it’s hot.