Place bird’s eye chili, fresh turmeric, lemongrass, galangal, garlic, red onion and ginger into a blender and blend until smooth.

Heat a glug of cooking oil in a pot or wok and sauté blended ingredients till golden brown and the oil has risen to the surface. Add in beef cubes and combine well. Let the meat sear for 5 minutes and pour in water just to cover the meat. Do not add too much of water or your rendang will be too watery.

Throw in tamarind peel. Bring to boil, then reduce the heat to simmer until the meat cooks through.

Pour in coconut milk and kaffir lime leaves. Season with salt accordingly and simmer till thickens.

Serve Mom’s Rendang with ketupat or fluffy steamed rice.