Rendang Tok

Ingredients

• 50g cumin
• 50g coriander seeds
• 40g fennel seeds
Spice paste
• 150g shallots
• 100g galangal, sliced
• 30g ginger, sliced
• 30g fresh turmeric root, sliced
• 40g dried red chillies, seeded and soaked
• 40g garlic
• 100ml oil
• 5cm cinnamon stick
• 4 star anise
• 10 cloves
• 30g black peppercorns, crushed
• 1 kg beef, cut into cubes
• 1 litre thick coconut milk
• 3 stalks lemongrass, crushed
• 1 teaspoon sugar or to taste
• 2 teaspoons salt or to taste
• 250g freshly grated coconut, dry-roasted and pounded to make kerisik
• 200g coconut shavings, dry-roasted until lightly browned
• 2 turmeric leaves, roughly torn

Method

In a dry wok or pan, fry the coriander seeds, fennel seeds and cumin separately, until aromatic. Grind all the seeds together until powdery. Set aside.
Blend the spice paste ingredients finely.
Heat the oil in a wok over low heat. Fry the cinnamon, star anise and cloves until fragrant. Add the spice paste, peppercorns and the ground coriander seeds, fennel seeds and cumin. Cook, stirring, until fragrant - about 5-10 minutes.
Add the beef, coconut milk and crushed lemongrass. Cook over medium heat, stirring occasionally, until gravy is thick and beef is tender. Season to taste with sugar and salt. Add the kerisik, toasted coconut shavings and turmeric leaves. Lower heat and cook, stirring continuously, until rendang is dry and oil appears.