1. Cut braising steak into 5 cm pieces, put shallots, garlic, chillies, ginger into food processor, blend to make a paste, then set aside until ready to cook.
2.Heat the oil in the large non stick casserole dish, add lemongrass stalk and cloves, add the paste and braising steak and water then cook over low heat for about an hour. Add ground white pepper, tamarind, salt, coconut sugar, bay leaves and coconut milk .
3. Fry grated coconut, cumin and coriander seeds until they look golden brown, then grind, add into the pan and let it cook for another two hours on a really low heat, stirring occasionally.
*serve with steamed fragrant rice… yummiiiii x x x
A tip from Mom:
”If you cook Rendang Daging don’t ever use too many cumin seeds or if you like You can replace cumin seeds with fresh turmeric and extra lemongrass.