Traditional beef rendang is cooked in curry sauce, but chef Alec Martin prefers to braise the beef in stock to maintain its tenderness, adding the curry sauce after.
2 star anise
1 tsp coriander seeds
1/2 tsp cumin seeds
1 whole nutmeg
3 whole cloves
4 to 8 whole dried chilies, soaked (8 will be very spicy)
1 tsp curry powder
1/2 tsp white peppercorns
2 cups chopped shallots
2 tbsp chopped garlic
2 tbsp chopped ginger
2 tbsp chopped galangal
1 tbsp chopped fresh turmeric or 1 tsp dried
4 lemongrass stalks, white tender portion only, chopped
1/4 cup dried coconut, toasted
Preheat oven to 350 F. Place dry ingredients on a parchment-paper lined baking sheet.
Bake for 3 to 5 minutes, or until toasted and aromatic. Cool then grind into a fine powder (a coffee grinder works best).
Add wet ingredients, except for coconut, to a food processor and process until a thick paste forms, scraping down the sides as needed.
Add toasted coconut and ground, dry spices. Reserve.