Beef Rendang

In a food processor, blend the shallots, garlic, ginger, and chilies with 1/2 cup of the coconut milk to form a smooth paste (bumbu). Mix 1/2 cup of the bumbu with the meat and let stand 30 minutes.

Toast the shrimp paste in foil. Grind the candlenuts. Slice the lemongrass thinly. Measure out the dry ingredients.

In a stewpot, heat half the oil and brown the meat in the bumbu. Remove to a dish. Heat the remaining oil and fry the spices and shrimp paste until fragrant, being careful not to burn it. Add the salt, sugar, kecap, candlenuts, galanga, lemongrass, and the remaining coconut milk and bring to a simmer. Cook until the meat is tender. Serve with rice.

cook's notes

I use dried galanga because fresh is hard to find. If you must substitute for palm sugar, use brown sugar, not white. This recipe sounds complex but it is quite simple.