800g Diced Beef Shin
1 jar Nonya’s secret Rendang paste
1 tin of coconut milk
1 cinnamon stick
3 cloves of garlic
3 star anise
3 cardamom pods
1 lemongrass stalk
1-2 kaffir lime leaf
2 tbsp tamarind
6 tbsp toasted desiccated coconut
1 tbsp palm sugar
Salt and pepper to taste
Rice to serve
Toast the desiccated coconut in a pan in the the oven at 180 deg Celsius for 7-10 minutes or until golden - do check on this regularly as it can overcook.
Season the beef with salt and pepper and sear in a saucepan to colour all over. Remove the beef from the pan and reduce the heat to low. Add the Rendang paste and cook for one minute and then add all the other ingredients, keep some of the coconut aside to garnish.
Return the beef back into the pan and simmer for 3-4 hours, you can add a little water if it’s getting too dry from time to time also.
Serve with Jasmine rice and sprinkle the left over desiccated coconut all over.