Macanese tables were adorned with dishes from far and wide. This is a famous dish that originated in Sumatra.

3-4 lbs | 1.4 – 1.8kg stewing beef or shin

soy sauce

salt and sugar to taste

2 tsp turmeric

½ tsp coriander powder

1 tsp cumin powder

½ tsp chili powder

1½ lb | 680g grated fresh coconut

¾ lb | 340g shallots (or small red onions) chopped fine

2 inch | 5cm ginger chopped fine

2 stalks lemon grass (bruised)

2 stalks cinnamon

12 cloves

2 star aniseed

2 tbsp desiccated coconut (dry fried in pan)

Dry-fry the coconut in a pan.

Boil grated fresh coconut with 3-4 cups water and extract milk. Cool off and place container in freezer so that top cream can be skimmed off. Reserve this for later.

Chop shallots fine. Marinate beef with a little soya sauce, and sauté.

In a bowl mix together the turmeric. coriander, cumin and chili powders with a little coconut milk to make a paste. In a pot put in a generous amount of oil and sauté chopped shallots for a few minutes. Add the chopped ginger, the mixed paste, the sautéed beef, coconut milk, spices and the lemon grass. Put in the toasted coconut. Season with salt and sugar to taste and simmer till meat is tender.

Add the coconut cream and cook for a further 5-10 minutes.

Note: Rendang should be fairly dry and not have too much gravy.