First, make the Rendang paste. Toast the coconut flakes in a dry frying pan until browned, then remove them from the heat. Roughly chop 1 lemongrass stalk. Blitz together the toasted coconut, onions, ginger, galangal, chopped lemongrass, garlic, chillies and turmeric to a smooth paste.
Now heat a wok and add the oil. Fry the spice paste over a high heat for about 3–5 minutes. Add the ca