Rendang -Indonesian beef stew with home-made boemboe paste  | NTforIBD

Ingredients

• 5.3 ounces shallots
• 4 cloves garlic
• 25 grams (about 1 inch) fresh ginger
• 2 stalks lemongrass (white part only)
• 1.4 ounces candle nuts or macademia nuts
• 3 red chili peppers
• 2 teaspoons ground coriander
• 2 teaspoons ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground galangal (laos)
• 1 teaspoon salt
• 2.2 pounds beef chuck, cut into 1.5-inch pieces
• 2 tablespoons vegetable oil
• 13 1/2 fluid ounces coconut milk
• 3 1/2 ounces creamed coconut (santen)
• 2 stalks lemongrass (bruised, green part only)
• 8.8 ounces shallots, thinly sliced
• 3.4 fluid ounces apple cider vinegar
• 1 tsp (5ml) ground turmeric
• 1 tsp (5 ml) salt
• 1 tsp (5 ml) honey
• 1 ounce grated coconut
• 1 lime (zest and wedges)