Roti Canai and Beef Rendang Recipe - Great British Chefs

Ingredients

• 1 1/2 tsp salt
• 15g of cane sugar
• 75g of condensed milk
• 250g of warm water, at 32°C
• 500g of plain flour, ideally half plain flour and half Green Dragon flour
• 25g of butter, softened, plus plenty more for greasing
• oil, for cooking
• 150ml of water
• 20g of fresh turmeric
• 20g of green chillies
• 3 whole dried kashmiri chillies
• 50g of fresh galangal
• 1 lemongrass stalk
• 40g of rapeseed oil, plus 4 tablespoons for frying the paste
• 100g of white onion
• 30g of rapeseed oil
• 500g of beef brisket
• 2 lemongrass stalks
• 2 cinnamon sticks
• 400ml of coconut milk
• 2 lime leaves
• 1 tbsp of jaggery
• 100g of shredded coconut, the fresh kind, usually available frozen