Beef Rendang

Making coconut milk. Poke two holes on the top of the coconut using a coconut opener. Pour the coconut water into a bowl. Using a hammer, break the coconut into halves. Gently cut the coconut meat. Remove the meat along with this cut by using a thicker knife. Pure the coconut meat and a cup of coconut water in a blender. Sieve through a filter and set the coconut milk aside. (Suggestion: You can get the coconut milk from a supermarket if you don't like to make it yourself.)

Making the sauce. Blende coconut milk, shallot, garlic cloves, facing heaven peppers, Alpinia galanga, dried cayenne pepper, ginger slices, and lemongrass in a blender until smooth. Pour the liquid into a bowl. Set aside.

Put star anise, cinnamon stick, white cardamon, coriander seeds, cumin seeds, fennel, and cloves into a small spice bag.

With a large stockpot over medium-high heat, add coconut oil and beef, fry for 2-4 minutes until brown on both sides. Continue to add coconut sugar, the sauce prepared in step 2, the spice bag, and water. Cover with lid; bring to a boil. The simmer for 2-2.5 hours until the beef is tender. Add salt, coconut milk, lemon leaves, red pepper rings, and shredded coconut for enriching the flavor. Turn the heat to high, cook until the beef is glazed with thickened sauce.

Plating, and serve with cooked Thai jasmine rice.