- Blend all of the rempah ingredients until you get a smooth paste.
- Toast grated coconut in a dry pan until golden and set aside.
- Heat some oil and add crushed lime leaves and lemongrass into the pan.
- Add in rempah paste and fry until fragrant.
- Add in cumin, fennel, coriander, turmeric, Gula Melaka and toasted coconut .
- Add in beef, mix well and continue to stir fry for 1 minute and add salt to taste.
- Pour in water and mix well. (You may need to add a little more water until beef is covered.)
- Cover the lid and simmer for about 15 – 25 minutes before bringing to rapid boil and turn off heat.
- Transfer the inner pot to the outer pot and heat insulate cooking for 1 hour.
- Add coconut milk, mix well and serve.

Beef Rendang
Ingredients
- Rempah - 10 Shallots
- Rempah - 8 cloves of Garlic
- Rempah - 10 spur Chilli
- Rempah - 5 Chilli Padi (more if preferred)
- Rempah - 8 Galangal
- Rempah - Small piece of Ginger
- 1kg Chuck (cut in big chunks)
- 1 tsp Cumin Powder
- 1 tsp Fennel Powder
- 12 Lime Leaves (crushed with your hands)
- 3 Lemongrass (bottom 2/3, bruised)
- 1 tsp Coriander
- 2 tsp Turmeric Powder
- 100ml Coconut Milk
- 250ml Water
- 1 1/2 cups Grated Coconut (toasted)
- 25g Gula Melaka (palm sugar)
- Salt