Q's Daging Rendang Dendeng

One day a friend of my ask whether I cook Daging Rendang Dendeng before. Well to think of it the answer is no.  So as usual, I when thru google for recipes.  I print out a few and compared.  After looking at it for days, I mixed & match the ingredients and methods. This is what I have come out with. Give it a try you will be surprise with the taste.

Clock-wise from left - Fried and blend to fine powder
 (3 nos Cardamon Seed , 5 nos Clove, 2 nos Star Anise
& 5 gm Cinnamon Stick)

Clock-wise from left - Blend (4 nos Lemongrass, 140gm Shallots,
 15 nos Dried Chilli, 15 gm Gelanggal, 10 gm Ginger & 10gm Garlic)

Clock-wise from Top - 200 ml Thick Coconut Milk,
1 tsp Tamarind & 250 ml Light Soya Sauce)

Trim and wash clean beef.  Boil till beef tender. Keep about
300 ml beef stock

Slice thin the beef and pound

Slices of fine thin beef after pounded.

Marinate the beef in a big bowl mixed with all the spices and
sauces for at least 8 hours

Pour in the marinated beef, coconut milk and beef stock. Bring
to boil. Turn fire to low and cook till beef cook and gravy
thicken.

Remove and serve with rice or bread.