1. Combine the onion, chilli, galangal, ginger, garlic and belacan (or fish sauce) in a blender and blend to a paste. You can add a bit of water if you need to. Heat a heavy casserole dish over medium heat and add the oil and paste. Half-cover the pot to stop it spitting and fry the spice paste for about 10-15 minutes until dry and starting to brown, stirring frequently to stop it from sticking to the pot. Add the turmeric, cinnamon, star anise, lemongrass and 3 of the lime leaves and mix well, then add the beef and mix well. Add the salt, sugar, coconut cream and 500ml water and bring to a simmer. Cover and simmer for 2½ hours, stirring occasionally. 

2. Meanwhile, toast the coconut in a dry frying pan, stirring constantly until it is hazelnut-brown. Watch it carefully as it can burn easily. Set aside to cool. Finely shred the remaining 2 lime leaves. 

3. Uncover the rendang and stir through the caramelised coconut, then simmer for an additional 45 minutes until the mixture is oily and a little dry, and the beef is tender. Taste and adjust the seasoning as required, then scatter with the shredded lime leaves. Serve with rice. 

Also try: Adam Liaw's cucumber and onion in sweet vinegar

Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

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