Step 1

To make rendang spice paste, process all ingredients in a food processor to a coarse paste.

Step 2

Place oil in a large wok or saucepan on a large burner and heat over medium–high heat. Add beef and cook, turning occasionally, for 5 minutes or until lightly browned. Stir in the spice paste, coconut milk, sugar, lemongrass, star anise, cinnamon, kaffir lime leaves and 250ml (1 cup) water, then bring to the boil. Transfer wok to a small burner and cook, stirring frequently, over very low heat for 3 1/2 hours or until liquid has reduced and beef is thickly coated in coconut milk mixture.

Step 3

Using a slotted spoon, discard whole spices, lemongrass and lime leaves. Increase heat to low–medium and cook, stirring continuously, for 20 minutes or until beef is browned all over (the oil that separates from the coconut milk will help brown the meat).

Step 4

Serve the rendang with steamed rice and gai lan.