To begin, prepare the spice paste. In a food processor or blender, combine the softened chillies, shallots, garlic, ginger, galangal, lemongrass, turmeric, coriander, and cumin. Add the oil to help it blend smoothly. Blitz until a fine, aromatic paste forms. Scrape down the sides as needed for an even blend.

Heat 2 tablespoons of oil in a heavy bottomed pot or Dutch oven over medium heat. Add the spice paste and sauté slowly for 8–10 minutes, stirring frequently. Cook until the paste darkens and the oil begins to separate, a key step in developing deep flavour.

Add the beef pieces to the pot, stirring to coat thoroughly in the aromatic paste. Cook for 5–7 minutes, allowing the meat to brown slightly and absorb the base flavours. Stir constantly to prevent sticking and ensure even browning.

Pour in the coconut milk and water. Stir gently to combine, then add the kaffir lime leaves, turmeric leaf (if using), cinnamon stick, and star anise. Bring to a gentle boil, then immediately reduce the heat to a low simmer.

Partially cover the pot with a lid and simmer gently for 2 hours, stirring occasionally. Keep the heat low to avoid curdling the coconut milk. If the mixture dries too quickly, add a splash of water to maintain the stew’s consistency.

After 2 hours, uncover and continue simmering for another 30–45 minutes, stirring more frequently. The liquid should reduce significantly, concentrating into a thick, rich gravy that clings to the meat. Stir gently to prevent burning at the bottom.

Once the sauce is deeply caramelised and coats the beef well, stir in the kerisik and palm sugar. Continue to cook for a further 10 minutes. The kerisik adds an essential toasted coconut depth that is signature to rendang.

Taste and adjust the seasoning with salt and more sugar if needed. The balance should lean towards savoury and spiced, with subtle sweetness and earthy richness from the toasted coconut.

Allow the rendang to rest for at least 20 minutes before serving. This allows the flavours to mellow and settle. The stew often tastes even better the next day, as the spices have more time to infuse the beef.

Serve the rendang warm, garnished with extra kerisik or thinly sliced red chillies for a bit of colour. Traditionally paired with steamed jasmine rice, sticky rice, or lemang (glutinous rice in banana leaf). A side of fresh cucumber slices or pickled vegetables adds a cooling contrast to the richness.