Aunty Aini's beef rendang recipe

1kg rib-eye beef, trimmed and cut into thin slices

1 litre coconut milk

250ml water

1 piece asam kapin (sour apple)

2 tbsp kerasik (ground, toasted coconut)

Kaffir lime leaves, shredded

10cm piece ginger, sliced

5cm fresh turmeric, sliced

10cm piece galangal, sliced

6-8 lemongrass, finely sliced

8-10 small birds eye chillies (red and green)

20 dried chillies, re-hydrated and de-seeded

4-6 onions or shallots, peeled and roughly chopped

10-12 cloves garlic, peeled and roughly chopped

1 tbsp coriander seeds

1 tbsp cumin seeds

1 tbsp fennel seeds

4-6 candlenuts

3 cupfuls basmati rice

4 cupfuls water

3-4 edible blue flowers (to colour)

Ginger flower, finely sliced

6-8 long green beans, finely sliced

Small handful kaduk leaves, finely sliced

Small handful cekur leaves, finely sliced

2 lemongrass stalks, finely sliced

6 kaffir lime leaves, finely sliced

1 crispy fried fish fillet such as mackerel

Drizzle of chilli paste