Fresh ginger root
Beef shank, cut into large cubes, about 1kg
Lemongrass (minced or chopped in food processor)
Kaffir lime leaves
Palm or brown sugar
Long grain rice
Combine 1tsp salt, 1tsp coriander, 1/4tps turmeric, 2.5cm ginger, 4 cloves garlic, 4 large shallots and 1-3 tbsp chilli (to taste) in a food processor until smooth and keep aside.
Add oil to a heavy based saucepan on heavy to medium high heat and brown the beef cubes. Remove from the pan and keep aside.
Add lemongrass, 4 kaffir lime leaves and 2.5cm of galangal (sliced into coins) to saucepan and fry until fragrant (add more oil if required). Remove from the pan and add to the beef kept aside earlier.
Turn the saucepan down to medium heat and add the spice paste, frying until it is fragrant and almost dried out.
Add 400mL coconut milk, 1 tbsp sugar, beef and lemongrass mix. Stir to combine, bring up to the boil then turn down to medium low and cover loosely with a lid.
Stir the rendang occasionally over the next 3-4 hours until the sauce has boiled off and the meat is tender; the meat should be dark brown. Remove the lime leaves and galangal coins before serving.
For the nasi lemak, combine 2 cups coconut milk, 2 cups water, 1/4 tsp ground ginger, 1cm of ginger root, a bay leaf and 2 cups of rice in a medium saucepan over medium heat. Cover and bring to the boil. Boil for 10 or so minutes until half the liquid is absorbed, then switch the heat off but leave the saucepan on the warm hotplate to absorb the rest of the liquid.
For the sambal, combine 1/2 cup of chillis (use the food processor or wear gloves while chopping to avoid pain!), 1 tbsp oil, 1/4 cup of minced garlic, 1 tbsp of vinegar, 1 level tbsp of sugar and a teaspoon of salt in a saucepan, bring to the boil and reduce until it has the texture of relish.
Shallow fry some anchovies in oil until crispy.
Serve the rice on a banana leaf with a boiled egg and some cucumber slices on the side, plus some sambal and anchovies on top. Serve the rendang to the side of the rice.
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