Beef Rendang

1kg frozen beef (thaw & cut cubes)
1 whole grated coconut (3/4 squeeze for thick milk, 1/4 for thin milk, 1/4 for roasted dessicated)
5 stalks lemongrass
5 clove of garlic
2 onions
2" ginger
2 " galangal
50cts chili paste
1 tbsp coriander seeds
1 tbsp fennel seeds
1 tbsp star anise
1 tbsp cardamom
salt & sugar to taste
2pcs turmeric leaves (slice thinly)
1pc bay leaves
2 tbsp oil

Method:

1. Blend all the spices in a paste.
2. Heat in medium fire. Pour oil into wok, stir in the chili paste & both leaves till fragrance.
3. Pour in the spices, saute till oil surfaces.
4. Add in the meat, salt & sugar to taste. Add the thin milk. Lower the fire, let it simmer till meat  is tender.
5. Lastly add the thick milk & dessicated coconut, stir well till it thicken.

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