Beef Rendang

Blend shallot, garlic, the drained dried chili, ginger, galangal and turmeric to a smooth paste with a splash of water.

Heat vegetable oil in a heavy pot and fry spice paste with lemongrass and makrut lime leaves over medium heat, stirring, until fragrant and darker, about 8 minutes.

Add beef chuck, coconut milk, water, tamarind paste, palm sugar and salt. Bring to a boil, then simmer uncovered on low for about 2.5 hours, stirring every 15 minutes, until the sauce has reduced to a thick paste.

Stir in desiccated coconut and keep cooking over low heat, stirring constantly, until the beef is dark brown, very tender and almost dry, 15 to 20 minutes. Remove the lemongrass. Serve with rice.