Rendang daging (beef rendang)

Start with the dry spice mix. Put spices into a small frying pan and dry fry until lightly toasted. Cool, then finely grind in a spice grinder or using a pestle and mortar. Set aside.

For the spice paste, put all of the ingredients in a food processor with a splash of water and blend to make a smooth paste.

In a wok or sauté pan, heat the vegetable oil over a high heat and fry the lemongrass, cinnamon stick, star anise, cardamom pods and cloves for a minute, then add the blended spice paste and cook for 10 minutes, stirring all the time, or until the paste is fragrant and a deeply caramelised colour.

Add the ground dry spice mix and the beef, coating and sealing the meat thoroughly in the paste. Pour in the coconut milk and 200ml water, mixing well. Bring to the boil, then reduce the heat, cover and simmer for 1 hour, stirring occasionally to ensure the base does not stick and burn.

Meanwhile, make the kerisik by toasting or dry frying the desiccated coconut in a frying pan until golden. Cool, then blend in a spice grinder or grind in a pestle and mortar to make a sandy textured paste. Set aside.

Once the rendang has simmered for 1 hour and the sauce is thicker, add the coconut cream, kerisik, makrut lime leaves, palm sugar and tamarind paste and simmer, uncovered, for a further 30 minutes or so. Once the meat is tender and the sauce has thickened further, season with salt to taste and increase the heat and cook uncovered for another 10-15 minutes, stirring often, reducing the rendang until it releases its oils and starts to look shiny and glossy. Check the seasoning and if a saucier rendang is preferred, add a little water. Serve with a sprinkling of the finely shredded makrut lime leaves.