How to Cook Rendang Minangkabau

Ingredients A :
2 lbs beef
2 cans coconut cream - 400 ml can
1 piece Asam keping
2 - 3 pieces tumeric leaves - tear up

Ingredients B
Ingredients to be ground:
1/2 cup bird's eye chilies/chilly api
1 inch knob galangal, peeled
1 inch knob ginger, peeled
1 inch knob turmeric, peeled
2 stalks lemon grass (used only the bottom
white tender part)
1 lb shallots, peeled
1 whole bulb garlic, peeled

Ingredients C
4 - 5 pieces kaffir lime leaves
1/2 cup Kerisek
2 teaspoons salt or to taste

Method:
To prepare the kerisik.
The best is of course, to get freshly grated coconut.
Spread this on plate in a thin layer and microwave it on high for 3 mins, stir and microwave again for 1 min. Repeat until the coconut is totally dry and starts to brown a little.

To cook the Rendang
Cut beef into 1/2 inch thick slices with the grain. Set aside.
Into pressure cooker, put ingredients A and B. Add enough water so that it is above the meat. Close the lid and pressurized for 15 - 20 minutes. Remove lid when pressure is released totally. Check meat to see if it is tender enough. Return pot to the fire , add kerisik, kaffir lime leaves and continue simmering, stirring all the time, until meat is tender and gravy thick. Stir in salt to taste.