Indonesian Rendang, simple

https://www.seriouseats.com/beef-rendang-malaysian-stew-recipe

INGREDIENTS

SPICE PASTE:

• ¾ cup grated coconut
• 15 dried chiles
• 10 shallots, sliced
• 4 cloves garlic, sliced
• 1 inch ginger (20g), sliced
• 1 inch galangal (20g), sliced
• 1 inch turmeric (10g), sliced
• 2 stalks lemongrass, sliced
• 4 to 6 bird chilies, optional

CURRY:

• 1 pound sirloin, sliced into half-inch chunks (any lean stewing beef can be substituted)
• 1 ¼ cups coconut milk
• 1 cup water
• 1 turmeric leaf, tied into knot (can be omitted)
• 2 makrut lime leaves, torn
• 1 ½ teaspoons salt
• 1 teaspoon sugar
• 1 to 2 pieces asam keping (see tips)

DIRECTIONS

1. Place coconut in wok over medium heat and dry-fry until golden brown. Cool slightly before grinding finely in mortar and pestle, or in food processor.

2. Snip chilies into 1-inch lengths. Soak in hot water until softened. Discard half the seeds and place the chilies in electric blender jug with shallots, garlic, ginger, galangal, turmeric and lemongrass. If you want a hotter rendang, add bird chilies. Add ½ cup water and grind to a paste- but not too finely.

3. Place spice paste, beef, coconut milk, and water in a roomy wok. Bring to a boil and simmer on medium heat, stirring now and then until meat is tender, mixture is well reduced and a thick oil surfaces—at least 90-120 minutes.

4. Add ground toasted coconut, turmeric leaf (if using), makrut lime leaf, salt, sugar, and asam keping (if using). Cook another 5-10 minutes, taste, and adjust seasonings if necessary. Take pan off heat. Serve with rice.

TIPS

-Asam keping/Asam geluger sliced can be found in dried form at some Asian grocery stores. Can be omitted, but if not using, add lime juice to taste