Beef Rendang

Use the prepared red chile, shallot, garlic and ginger spice paste listed in the ingredients. Cook it in a heavy pot with a little of the coconut milk, stirring until the raw aroma disappears; keep the bruised galangal and lemongrass for the simmer.

Add the beef, remaining coconut milk, galangal, lemongrass, turmeric leaves or the ground-turmeric alternative, and makrut lime leaves. Stir in the tamarind water, palm sugar, and salt. Simmer uncovered over gentle heat, stirring regularly, until the beef starts to soften and the liquid gradually reduces.

As the sauce thickens and coconut oil begins to separate, lower the heat and stir more often, scraping the base to prevent sticking. If using the optional toasted ground coconut, stir it in now. The coconut solids should toast gently, not burn.

Continue over low heat, stirring, until the beef is fork-tender, the sauce is dark and reduced, and the spices cling to the meat. Cooking time varies with the cut and pot; do not use a timer alone to judge tenderness. Remove the fibrous lemongrass, galangal, and whole aromatic leaves before serving. Rest briefly so the flavor settles.