Beef Rendang

Cut the beef into 4×4 cm cubes. Blend the shallots, garlic, chili peppers, fresh ginger, galangal and ground turmeric into a smooth paste.

In a dry skillet, toast the shredded coconut over low heat for 10 minutes until deep golden brown, stirring constantly so it doesn't burn. Grind it in a mortar into an oily paste (kerisik) and set aside.

Heat the oil in a heavy-bottomed pot, add the macadamia nuts and the ground spice paste from step 1. Sauté over medium-low heat for 10 minutes, stirring constantly, until the paste loses the sharp smell of raw shallot and begins to release oil.

Add the ground coriander, cumin, cardamom, cloves, star anise, nutmeg, the bruised lemongrass and the kaffir lime leaves. Sauté for another 3 minutes until the spices become fragrant.

Add the beef, stir to coat the meat evenly with the paste, and sauté for 5 minutes until the edges change color.

Pour in the coconut milk, add the tamarind paste, palm sugar and salt. Bring to a boil over medium heat, then reduce the heat to low.

Simmer uncovered for 2 hours, stirring occasionally, until the sauce thickens and turns a rich brown (the kalio stage).

Stir in the kerisik and simmer for another 45 minutes over the lowest heat, stirring frequently so the paste doesn't burn, until the oil separates and the meat turns dark brown and is fully coated with a thick, dry paste. Remove the lemongrass and kaffir lime leaves, adjust the salt to taste, and serve hot with rice.