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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.


Dry ingredients:

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

Wet ingredients:

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.

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