Rendang

Combine shallots, garlic, ginger, turmeric, candlenuts, and a splash of oil in a blender or food processor and blend into a smooth aromatic paste.

Heat oil in a large heavy-bottomed pot or wok over medium heat, then fry the spice paste along with bruised lemongrass, lime leaves, bay leaves, and nutmeg, stirring constantly until fragrant and the paste darkens slightly.

Add the stewing beef pieces to the pot and stir well to coat every piece thoroughly with the spice paste, cooking until the beef is sealed on all sides.

Pour in the coconut milk, season with salt and pepper, and stir to combine everything evenly. Bring the mixture to a boil over high heat.

Reduce the heat to a gentle simmer and cook uncovered, stirring occasionally, until the coconut milk reduces significantly and the sauce thickens.

Continue cooking over low heat, stirring more frequently as the liquid reduces further, until the coconut milk solids begin to fry the meat in their own oils and the mixture turns a deep, rich brown color.

Stir continuously in the final stage to prevent burning, ensuring the beef is evenly coated and caramelized to a dark mahogany color with very little remaining liquid.

Remove the lemongrass stalks, bay leaves, and lime leaves, then taste and adjust seasoning with salt and pepper before serving the rendang warm with steamed rice.