This slow-cooked Malaysian dish with beef in a lemongrass and coconut sauce is well worth the wait.
For the rendang paste
For the rendang spice mixture
For the Nasi Kerabu
For the beef rendang, begin by making the paste (it will be necessary to do this in a couple of batches). Place the sliced ginger, turmeric, galangal and lemongrass into a blender. Add enough water to get a smooth paste. Transfer to a bowl and set aside.
In the same blender blitz the bird's eye chillies, dried chillies, onion, garlic and enough water to again make a smooth paste. Add this paste to the original and stir to combine.
To make the spice mixture, toast the coriander seeds, cumin seeds, fennel seeds and candlenuts in a frying pan over a medium heat for 2-3 minutes to release the aromatic flavour. Once toasted, pound or blitz until smooth. Add the spice mixture to the fresh paste and combine.
Heat the corn oil in a large wok. Fry the paste for a few minutes then stir in the beef and continue to sauté for a further 5-6 minutes. Add the coconut milk followed by the water. Bring to the boil then reduce the heat to a simmer and cook for approximately 1 hour, or until the beef is tender. Towards the last 10-15 minute of cooking, stir in the asam kapin and kerasik and season to taste.
Meanwhile make the nasi kerabu. Put the basmati rice into a large saucepan along with the water and blue flower. Bring to a simmer and cook for up to 15 minutes, until the water is absorbed and the rice is tender. To serve the rice, spoon into a bowl and turn out onto a serving plate. Garnish by arranging the ginger flower, long bean, kaduk, cekur, lemongrass, turmeric leaf and lime leaf around the edge. Serve the fried fish on top, season with salt and pepper and drizzle with chilli paste.
Once the rendang beef is tender, stir in the shredded lime leaves and serve with the rice.
The best chefs on TV and over 6,000 recipes