Delicious Beef Rendang, Indonesia's Specialty Food

 Main ingredients

• 1 kg beef 
• 1/4 kg red chili 
• 3.5 liters coconut milk from 4 coconuts 

Wet seasoning 

• 1/2 clove of garlic 
• 2 ounces shallots 
• 1 1/2 ounces ginger 
• 2 ounces galangal

Dry spices 

• 6 cardamom pods 
• 2 pieces of pekak 
• 1 nutmeg 
• 1 ounce coriander 
• 1/4 tsp peppercorns 
• 1/4 tsp cumin 
• 5 cloves 
• 1/4 tsp ground cinnamon
• 2 pieces of Java pepper 
• 1/4 tsp anise 
• 4 tsp salt Leaf seasoning 
• 6 orange leaves 
• 3 serai 
• 4 bay leaves

How to Cook It : 

• Dice the beef against the fibers. One kilogram of beef can yield 25 to 30 pieces of meat.
• Grind the chili until smooth. Use a blender to make grinding easier.
• Grate the coconut. Add 260 milliliters of warm water, pouring it in slowly. Squeeze and stir the coconut and put two handfuls into a bag. Squeeze as hard as you can until only the coconut pulp remains. Do this until you have about 3.5 liters of coconut milk.
• Puree all the wet ingredients, using a mortar and pestle or blender. Set aside.
• Roast the dry ingredients. Puree all dry ingredients except pekak and cardamom using a blender or mortar. Set aside.
• Blend the lime leaves and bay leaves. Set aside.
• Heat two tablespoons of cooking oil in a cauldron. Saut the wet spices and ground leaves over medium heat until fragrant.
• Slowly pour the 
• coconut milk into the cauldron. Cook over high heat.