Rendang Tok

Ingredients:
Dry fry and grind (A):
50g cumin
50g coriander seeds
40g fennel

Blend spice paste (B):
150g shallots
100g galangal, sliced
30g ginger, sliced
30g fresh turmuric root, sliced
40g dried red chilli, seeded and soaked
40g garlic

100ml oil

C.
5 cm cinnamon stick
4 star anise
10 cloves
30g black peppercorns, crushed

1kg beef, cut into cubes

1 litre thick coconut milk
3 stalks lemongrass, crushed
sugar to taste
salt to taste
250 freshly grated coconut, dry roasted and pounded to make kerisik
200g coconut shavings, dry roasted until lightly browned
turmeric leaf

Method:

1. Heat oil. Fry the cinnamon, anise and cloves until fragrant. Add the spice paste, peppercorns and A. Cook stirring until fragrant, about 5 to 10 minutes.
2. Add the beef, coconut milk and lemongrass. Cook over medium heat. stirring occasionally until gravy is thick and beef is tender. Season. Add the kerisik, toasted coconut and turmeric leaf. Lower heat and cook, stirring occasionally until rendang is dry and oil appears.