My take on Beef Randang

Ingredients

Topside beef                 700g, cubed
Coconut milk                1000ml
Grated coconut meat      3Tbsp
Cooking oil                2 Tbsp
Kaffir lime leaves        4

Marinade for Beef
Salt                                1tsp
Sugar                        1tsp
Dark soy sauce        1tsp

Rempah (Randang past)

Shallots                        115g, peeled and sliced
Lemon grass                2 stalks, finely sliced
Galangal                        1 Tbsp, thinly sliced
Red chillies                4, seeded
Ginger                4 slices
Garlic                2 cloves, peeled
Candlenuts                4, crushed
Dried chillies                20, soaked, seeded
Shrimp paste                1 Tsp

Seasoning
Salt 1 1/2 tsp
Sugar 2 tsp
Dark soy sauce 1 tsp


Directions
- Marinate beef with marinade ingredients for 1/2hour
- Combine rempah ingredients and pound to a fine past, set aside.
- Toast grated coconut meat in a pan until brown. While it is still hot, pound it finely (or use food processor) and set aside.
- Heat a wok until hot. Add cooking oil and when hot, put in the Kaffir lime leaves and rempah paste. Stir over medium heat until oil bubbles through.
- Add in half of the coconut milk and stir until it boils. Then add beef and seasoning. Cook uncovered for 45 minutes until it almost dry, stirring occasionally.
- Add the remaining coconut milk and stir well. Cover pan and let it simmer until the meat is tender, about 40 minutes.
- Put in the toasted coconut and continue cooking until almost dry.