Aussie Beef Rendang Tok, Perak Style | Aussie Beef & Lamb | Malaysia

Ingredients

• 400 g Chilled Australian Beef cut into 2 inch cube
• 10 tbsp Vegetable oil
• 2 nos Cloves
• 2 nos Star anise
• 2 nos Cardamom pods
• 5 cm Cinnamon stick
• 2 nos Turmeric Leaves, julienned
• 20 g Lemongrass, lightly crushed
• 300 ml Coconut milk
• 200 ml Water
• 35 g Desiccated Coconut – toasted until golden brow
• 10 g Ginger, roughly chopped
• 10 g Galangal, roughly chopped
• 15 g Dried chili, soaked, deseeded, & sliced
• 150 g Onion, roughly chopped
• 1 cm Fresh turmeric, roughly chopped
• 2 cloves Garlic
• 1 tbsp Ground coriander
• 1 tsp Ground Fennel seed
• 1 tsp Cumin
• 1 nos Grated Candlenut
• 1-2 tbsp Brown sugar
• Salt
• 2 nos Kaffir Lime Leaves, ried
• 2 nos Turmeric leaves, julienned and fried
• 1 tbsp Dry coconut, toasted until golden brown