Memories from Indonesia

This is a dish from my childhood in Indonesia:

Beef Rendang

1 ½ pounds boneless short ribs, cubed 5 tablespoons vegetable oil 1 stick cinnamon, 2 inches long 3 cloves 3 star anise 3 cardamom pods 1 stick lemon grass, 4 inches long, pounded 1 cup thick coconut milk 1 cup water 2 teaspoons tamarind pulp, soaked in warm water for the juice, discard seeds 6 leaves kaffir lime, sliced very thinly 6 tablespoons toasted coconut 1 tablespoon plam sugar salt, to taste 10-12 dried chilies, soaked in warm water and seeded 5 shallot 1 inch galangal 3 sticks lemongrass, white only 5 cloves garlic 1 inch ginger 1. Chop the spice paste ingredients and then blend it in a food processor until fine. 2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic. 3. Add the beef and the pounded lemongrass and stir for 1 minute. 4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. 5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat. 6. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up. 7. Add salt to taste. If not sweet enough, add more sugar to taste. 8. Serve immediately with steamed rice and save some for overnight.