500g beef short rib, cut into 5cm pieces
150g Batu Lesung Rendang Rempah Spice Paste
220g coconut milk
1 tablespoon kicap manis (sweet soy sauce)
1 teaspoon salt
Mix all the ingredients together in a small pot and bring to a low simmer.
Continue cooking for another 2 hours (3 hours if you prefer your meat softer), stirring often to prevent the beef from burning.
If the rendang is cooking too quickly, add a little more water. The final dish should have a very thick gravy and should taste like happiness.
Toast some desiccated coconut in a small frying pan and serve it sprinkled all over the rendang and rice.