500g beef short rib, cut into 5cm pieces
150g Batu Lesung Rendang Rempah Spice Paste
220g coconut milk
220g water
1 tablespoon kicap manis (sweet soy sauce)
1 teaspoon salt

Beef Rendang
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.