Spiced Beef Rendang with Store-Bought Roti Canai | Meals You Love

Ingredients

• 3 pound beef chuck roast (cut into 1.5-inch cubes)
• 3 tablespoon olive oil
• 27 fluid ounce coconut milk (full-fat)
• 3 tablespoon toasted shredded coconut (unsweetened, toasted until golden brown)
• 2 tablespoon fish sauce
• 1 tablespoon brown sugar (packed)
• 1.5 teaspoon salt
• 6 roti canais (store-bought, frozen)
• 9 dried red chilies (rehydrated, deseeded)
• 1 yellow onion (chopped)
• 6 clove garlic
• 2 fresh gingers (peeled)
• 1 fresh galangal (peeled)
• 2 lemongrasses (bottom third sliced)
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 1.5 pound cucumber (sliced into half moons)
• 1 cup fresh pineapple (diced)
• 0.5 cup white vinegar
• 0.25 cup granulated sugar