Beef Rendang

INGREDIENTS: - 1 kg beef short ribs - 500 ml coconut cream Rendang spice paste (blended): - soaked dried chili - 3 medium onions - 8 cloves garlic - 4 inch ginger - 2 pcs galangal - 3 pcs turmeric Whole spices: - 5 cardamom pods - 4 pcs star anise - 2 cinnamon sticks - 5 bay leaves Seasonings: - Salt & pepper to taste - Palm sugar to taste - 2 tbsp Tamarind paste - 4 stalks lemongrass - 6 Kaffir lime leaves Kerisik: - toasted grated coconut (pounded into paste) INSTRUCTIONS: - In a pan with oil, add your blended spice paste and saute for around 5 mins with whole spices. Add in your beef and cook for another 5 mins. - Add in your coconut cream and let simmer for another 10 mins. - Adding Kerisik or coconut paste will add so much body and flavor to the dish. Toast grated fresh coconut until golden then grind into a fine paste using mortar and pestle. - Add coconut paste along with bashed lemongrass stalks, kaffir leaves, tamarind paste and palm sugar. Cook on really low heat for about 3-4 hrs or until beef is tender and the sauce is dry. Season to taste with salt/pepper. - Serve rendang over a bed of rice, top with coconut and extra chili (optional) and enjoy! ❤️