Beef Rendang

Put the shallots, garlic, ginger, lemongrass, galangal and red chillies in a blender with a splash of water. Blend to a smooth paste.

Heat the vegetable oil in a heavy-based casserole over a medium heat. Add the paste and fry for 6–8 minutes, stirring often, until fragrant and slightly darker.

Add the beef and salt. Turn the pieces through the paste for 4–5 minutes until well coated and lightly browned.

Pour in the coconut milk and stir in the tamarind paste and torn lime leaves. Bring just to a gentle simmer.

Reduce the heat to low and cook uncovered for about 2½ hours, stirring occasionally, until the beef is tender and the sauce has reduced to a thick coating.

Fry the sliced shallots in a little oil until crisp. Taste the rendang, adjust the salt, then scatter over the fried shallots to serve.