Missing Rendang Abroad

As a member of the Minangkabau people living abroad, rendang (tender beef chunks in rich, spicy coconut sauce) is comfort food that heals the longing for home in West Sumatra, and for something decidedly spicy and tasty after the blandness of the western food I had been encountering.
However, cooking rendang outside of Indonesia, is more than a culinary undertaking, it is a process of discovery.
My mother usually selects beef tenderloin, the tenderest of cuts, and I do the same because it is ideal for simmering for hours in coconut milk. Unfortunately, whereas my mother presses coconut milk from fresh grated coconuts, I have to settle for process coconut milk in cans or other packaging, so the taste is not optimal.
Chilies are another matter entirely, the curly chilies my mother favors are not an option; I have to make do with Thai chilies, which are like the cabai rawit or bird’s eye chilies of Indonesia.
Beyond that though, almost all of the basic spices I need to make rendang can be found in Bangkok. The only item I have had to drop from my spice mix is turmeric leaves, which I cannot find in either traditional markets or supermarkets. Turmeric leaves have a specific aroma and a slightly sour taste that cannot be achieved using any substitute ingredient, not even turmeric root.
Another factor is method. It didn’t take me long to figure out that everyone has a different approach, ranging from the type of stove used, the type of pan, to the level of heat. Yet, no matter which way you make rendang, it seems success with this dish boils down to the kind of mood one is in from the outset of the cooking process. So, after much experimenting, I finally found the way that is best for me.
First, I have to be in a positive mood; content and free of worry. If the heart is happy, the fingers and the tongue will find a meeting point with the spices, and they will all communicate with one another, while measurements come intuitively so that everything combines into a perfect balance. Second, I have to be sure to stir-fry the spices to release their aroma before pouring in the coconut milk. Third, the meat should never be boiled; it should go into the coconut milk raw, just when the liquid begins to bubble. Then, it is simply a matter of turning the heat to simmer level so the meat can cook slowly and evenly, absorbing the spices and becoming tender as the coconut milk cooks down into a thick sauce. Boiling the meat first and putting the coconut milk in last is a sure way to end up with tough meat that lacks the characteristically spicy rich flavor of rending.
Now, my rendang is on par with my mother’s even though I may not have a complete range of spices to work with. At least, I like the result, even without the flavor of turmeric leaves. As well, I am always glad to serve this dish to guests of other nationalities. It makes me proud to promote the cuisine of my homeland by saying, “This is rending, which was ranked among the richest, most delicious food in the world by CNN viewers in 2011. It’s one of the 50 CNN World’s Best Foods!” And, my efforts are always rewarded when my guests comment enthusiastically, “Mmm! Tasty, delicious!”