Beef rendang

Cut the beef chuck into about two inch pieces, uniform so they cook at the same rate.

Put sliced shallots, peeled garlic, sliced ginger, galanga, hot chilies, kosher salt, dried chili flakes, ground coriander, turmeric, cardamom and grated nutmeg in a food processor and blitz to a finely ground paste, scraping the sides down.

Cook the paste in a couple of tablespoons of oil in a large saute pan over medium for seven or eight minutes until most of the moisture has evaporated; a little browning is fine.

Add the beef unbrowned, then the can of full fat coconut milk, tamarind paste and brown sugar, and stir together.

Fill the coconut milk can with water, rinse it out into the pan and stir in. Raise to medium-high to bring it to a simmer.

Bruise six or seven inches of the bottom of a lemongrass stalk with the back of a knife, cut it into a few large pieces so they can be avoided later, and add.

Cook uncovered on about medium for approximately four hours, until all the liquid has reduced and coats the beef and the meat is fork tender, stirring more and more often as the sauce thickens.

If the sauce reduces before the beef is tender add more water; if the beef is tender and liquid remains, raise the heat and reduce it down.

For best results cool, wrap and refrigerate overnight and eat the next day.

Serve topped with freshly chopped cilantro and fresh lime.