Blend onions, garlics, ginger, candlenut, galangal, coriander seeds, and oil
Stir-fry blended seasoning, add bay leaves, lime leaves, turmeric leaf and lemongrass. Stir-fry seasoning until cooked, then add in the meat. Stir until the surface of the meat is cooked. Rest for 2 hours.
Add coconut milk, and then cook with low heat. After the seasoning seep add salt, pepper and sugar, then stir again until rendang has a brown color. Turn off the heat and let stand for a night.
On the second day, heat rendang that has been left for a night for 2 hours while stirring it slowly but occasionally so that the beef won’t burnt and crash. Turn off the heat and leave it again for a night.
On the third day heat the rendang again for 2 hours until it has a blackish color and has a dry texture. Turn off the heat, remove, and serve.
