Beef Rendang

About an hour's boat ride east of Bali lies the island of Lombok.

Like Bali, Lombok is a tropical paradise. It has volcanoes, a jungle-clad interior and swathes of pristine white beaches. The sister islands are so close they are almost touching and yet they feel worlds apart.

Whereas Bali hits you instantly in its frenzy of intoxicating Hindu energy, Muslim Lombok by contrast feels serene, untouched and wild. Leaving Bali for Lombok you can almost hear the drums and cymbals fade as the boat pulls away, to be replaced on the other side by the call to prayer from beachside mosques.

But Lombok knows how to party, too.

The Gili islands off Lombok's northwest coast jut out from the mainland like three tiny pearls. There motorised vehicles are banned: the only way to get around is on foot or by horse and cart. On the Gilis, however, are some of the best beaches, coral reefs, snorkelling and diving hotspots, turtle sanctuaries, backpacker hostels, glitzy resort hotels and lazy beach bars playing 24/7 tropical house. From the west side of Gili Trawangan - the largest of the three Gilis - watch the sunset over Bali and wonder what all the fuss is about!

Ingredients (4 people)

1kg beef (chuck steak, cut into cubes)

1 large yellow onion (chopped)

3-4 garlic cloves (chopped)

4-6 dried chillis (soaked in warm water)

3 lemongrass stalks

1 thumb fresh ginger (chopped)

1 thumb fresh galangal (chopped)

1 cinnamon stick

3-4 cloves

3-4 cardamom pods

2 star anise

1 tbs tamarind paste

2-3 kaffir lime leaves

50g desiccated coconut

1 tbs brown sugar

800ml coconut milk

Vegetable oil

Salt and pepper

Preparation (4-5hrs)

1. Preheat the oven to 130C.

2. Dust the meat with flour and season with salt and pepper. Heat 2 tbs vegetable oil in an ovenproof dish or saucepan on high heat and sear the meat. Remove and set aside.

3. Prepare the rendang paste. In a food processor or pestle and mortar add the chillis, onion, garlic, ginger, galangal and 2 lemongrass stalks (white bits only, hard outer layers removed). Blend well.

4. Add 1 tbs of oil to the pan on medium-high heat. Release the flavours of the aromatics by bruising the lime leaves and 1 remaining lemongrass stalk and adding to the pan along with the cinnamon stick. Add the cloves, cardamom and star anise (use a cooking sachet to avoid biting into them later). Add the tamarind and rendang paste. Cook for 2min.

5. Add the meat, brown sugar and coconut milk. Stir everything together. Cover the pan and put in the oven for 1h30.

6. Cook in the oven uncovered, stirring every hour, until the liquid has almost reduced completely. This should take about 2-3 hours.

7. About halfway through add the desiccated coconut. Optional: brown the coconut in a dry pan beforehand for an extra toasted flavour!

8. It is almost ready when the last of the coconut milk has turned to oil and the meat starts to brown on top. Allow to cook together for a final 15min then serve.

TIP 1: Adjust the amount of chillis depending on the level of heat desired.

TIP 2: Put the cloves, cardamom and star anise in a cooking sachet to avoid biting into them later. Don't have a cooking sachet? Make your own with a teabag :-)

TIP 3: When using tamarind pods, remove the outer shells and veins and add the sticky pods to a bowl of hot water. After 5min press the pods through a sieve, discarding the skins and stones. 2-3 pods should be enough for 1 tbs of tamarind paste.

TIP 4: In Brussels, all these ingredients (and more) can be found at Jin Long Trading near Rogier.