Rendang

As there are a multitude of versions of this dish,
there is no "official" recipe of it. The following,
however, should be pretty close in flavour to rendang 
Padang. The footnotes below are some common tweaks that
may help you alter the recipe to your liking.


Beef 1 kg, cut in cubes (don't choose too tender meat, 
			it will easily fall apart)
---
Note: 

For "lightning fast" version, meat can 
be pre-tenderised, for instance by using pre-cooked meat or
by pre-marinading the meat with pulp of kiwi fruit (the 
enzymes in the kiwi fruit will help break down the collagen 
in the meat). This can reduce final cooking time but is of course
NOT TRADITIONAL. 
---

For regular slow-cooked version: Cut along with the fiber to
keep the meat from falling apart.
For "lightning fast" version: cut across the grain to help
tenderize the meat as fast as possible.

400 ml coconut milk from freshly grated coconut;
    alternatively from dessicated coconut or 
    a can of coconut cream 400 ml. 

   (This is for both texture and flavour so canned 
    is last choice)

water 400 ml
tamarind water 
13 shallots
6 cloves of garlic
10 large chilies (authentic rendang is SPICY!!!) or to taste
2 cm ginger 
3 cm galangal (or a bit more)
2 teaspoons cumin
5 candlenuts (optional)
salt to taste

2 stems of lemon grass
3 khaffir lime leaves
1 salam / bay leaf
1 tsp fennel seeds or 1 star anise (optional)

Preparation:

Grind shallots, garlic, chilies, ginger, galangal and cumin
and fennel seeds (if using). If using star anise, add
while simmering later on.

Season meat with the paste and let for at least 3 hours. 

Boil meat in 400 ml 
of water and add tamarind water. As water decreases, add 
coconut (cream). Stir until done.  Let simmer until dry
or until desired thickness of sauce is achieved.

Footnotes:

There seems to be some degree of consensus that an authentic 
rendang requires "kerisik" - toasted dehydrated coconut. 

Another recipe prescribes to fry the spices in oil first, 
then add the meat and finally the coconut cream.

Some people consider it  "not done" to toast/fry spices first; 
- simply boil them in coconot milk as once the oil comes out, the
toasting/frying of the spices will occur automatically.

Try using turmeric leaf.
Try adding some cardamom pods.

Nutmeg and cinnamon supposedly give rendang its trademark
dark colour, while turmeric prevents this.
Simmering slowly will help the dark colour as well.

Aunt Julia says, 
"I cook rendang all the time. It doesn't take more than 3 hours. 
You need a lot coconut cream and some rough coconut that has been roasted
and daun salem fennel, cumin, coriander, shallot brown sugar and chili.

First cook with high heat until boiling; 
Then medium until the meat is tender;
Then simmer for another hour or until dark brown.
We normally eat it with nasi lemak, yummm.