Beef Rendang with Nasi Lemak

Nasi Lemak Wash the rice several times under running water until the water runs quite clear.

Place rice, coconut cream, water, pandan leaves (if using) and salt in pot, put the lid on and cook 15-20 minutes under medium low heat until the rice has absorbed all the liquid.

Use a fork to fluff the rice and serve with beef rendang and sambal ikan bilis. (TIP: Roasted peanuts and sliced cucumber are also used as condiments to this meal.)

Beef Rendang Place the beef, water, half the can of coconut cream, cinnamon stick and salt in a heavy based pan and bring to a simmer, then put the lid on slightly ajar and simmer for 2 hours.

Meanwhile, toast the desiccated coconut in a pan until golden. Set aside.

In a mortar and pestle or food processor, ground onion and garlic to a paste.

In another pan, heat up the oil and fry onion and garlic paste until fragrant then add the jar of rendang paste. Cook for another 2 minutes.

At the end of the 2 hours, add the rendang and onion paste to the beef and stir to combine. Add remaining coconut cream, kaffir lime leaves and thick soy sauce. Simmer for 30 minutes. Mix in desiccated coconut.

Serve with steamed rice.

Sambal Ikan Bilis Place onion, belacan, sambal oelek and garlic in a food processor and process until you get a smooth paste.

In a wok, heat oil over medium-high heat. Fry ikan bilis until golden brown and drain on a paper towel. Remove all but 1 tablespoon of oil and return wok to stove. Fry the paste for 1 minute or until fragrant. Then add tamarind water and sugar and fry for another 1 minute. Return ikan bilis back to the wok and cook for another 3 minutes.

Serve as a condiment to accompany a main meal.