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Beef Rendang +cheat lemang

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Ingredients
  

Ingredients For Spice Paste

  • One bowl Dried chilli (soaked and boiled)
  • 2 - 3 tbsp Chili powder (more if you want more spicy)
  • One bowl Fresh red chilies (I sometimes used niaga)
  • 2 bowl Shallots
  • 4 thumb sized Galangal (blue ginger)
  • 3 thumb sized Ginger
  • 6 stalk Lemon grass (white parts) cut finely
  • 1 bulb Garlic
  • 3 - 4 tbsp Ground Coriander (I love the taste of coriander)
  • 2 - 3 tbsp Cumin

Preparing the beef

  • 6 kg Beef brisket/short ribs/topside/skirt (optional)
  • 2 tbsp Flour for dusting ( you can omit this stage)
  • oil

Ingredient to be stewed together with the beef

  • 2/3 cinnamon stick
  • 6 - 8 lemon grass (not the white parts)
  • 6 - 8 Cardamom pods
  • 6 - 8 Star Anise
  • 6 - 8 Cloves
  • 6 - 8 Kaffir lime leaves
  • 4 tins 400ml Coconut milk I rinse with a touch of water only
  • 1 400ml thick asam jawa (tamarind) juice (add more if needed)
  • 4 - 6 tbsp Gula Malacca or more to taste
  • Salt to taste
  • 1 bowl kerisik (toasted coconut strands)

Lemang

  • 500 g Glutinous Rice
  • 1 tin 400ml Coconut milk
  • 1 heap tsp Salt
  • Banana leaf
  • Pandan leaf

Notes

Note - you can add in birdeye chilli if not spicy enough, slice kaffir lime leaves thinly and just mix before serving. I love colours. 
Note - If you are married to an Englishman, they have a love for sauce. My rendang is never too dry as he like to mop up the sauce with roti. It is entirely up to you.