Out of all the desserts and dishes I've made in my whole life, honestly this dish is the best. Not sure if it was the physical effort that made it taste so good, the fact I've never tried beef rendang before I made it or just the pure fact that its amazing.
Once again though, I did my good ole trick of not reading the recipe before jumping in the headlights like a rabbit. Or a fox or deer, depending on where you're from. Firstly I had to make a beautiful paste from a bunch of ecshallots, garlic, Birdseye chilli, turmeric, ginger and galangal. I don't have room in my tiny kitchen for more appliances so I did it the old fashioned way – with a mortar and pestle.
I kind of prefer it that way really, I like the basic hard work methods when cooking. Although it is better when I don't surprise myself with a lot of hard work!