1 kg beef, cubed
10 glass (200 ml) coconut milk from 3 riped coconut
2 lemongrass, crushed
2 turmeric leaves, tied into knot
2 Indonesian bay leaves
3 keffir lime leaves, stems removed
6 clove garlic
10 red curly chilies
4 thumbsize greater galangal
2 thumbsize ginger
½ thumbsize turmeric
1 nutmeg, grated
Soak grated coconut in 4 glasses (800 ml) water.
Squeeze to make 3 glasses (600 ml) thick coconut milk, soak coconut again in 5 glasses (1 liter) water.
Squeeze again to make 4 glasses (800 ml) thin coconut milk. Set aside.
Pour coconut milk into a deep wok, and add spice paste along with lemongrass, turmeric leaves, keffir lime leaves and Indonesian bay leaves.
Cook on medium heat while stirring occasionally until a waft of warm spicy coconut milk escapes the wok.
Add in meat, and cook while occasionally stirring it. Lower heat, and slow cook the meat while tossing carefully to ensure that the meat is not burnt at the bottom of the wok. Continue to simmer until coconut milk is reduced and oil separates from it. At this stage, you have reached the kalio stage, which is midway to becoming a rendang. You can serve this already.
Continue to slow cook on low heat taking care not to burn at the bottom of the wok, until meat turns dark and dry.