Rendang dan Roti Jala

Indonesian spicy beef stew with lacy crepes

100 g unsweetened desiccated coconut
600 g beef cubes you can use moose, elks, deer
2 lemon grass stalks
1 turmeric leaf this is hard to find unless you grown them yourself, omit if you don't have
2.5 cm dried galangal
1 - 2 cans of coconut milk not coconut milk beverage
1 tbsp cooking oil
2 beef cubes from Knorr

20 dried bird eye chilies soften in hot water, seeded (please use gloves) - you can also use fresh chilies, more or less of the amount is depending how spicy you'd like it to be
5 cloves garlic
1 big onion
2.5 cm fresh ginger
2.5 cm fresh turmeric

150 g flour
a pinch of salt
2 eggs
150 ml coconut milk and 150 ml water or all 300 ml water or all 300 ml coconut milk

Place all ingredients for paste into a blender/food processor, add in a little water and a little oil, pulse into smooth paste

Dry-fry coconut until brownish and set aside
Heat cooking oil and saute paste until fragrant
Add in beef cubes, stir to coat
Add in galangal and lemon grass into the pot, stir
Add in coconut milk, stir, cook until beef is tender
Add in knorr, adjust flavor (add a little sugar or brown sugar if needed)
Continue cooking in low-medium heat until gravy is thickened, then add in dried coconut, stir well

Place everything into a bowl, mix well either with wooden spoon or wire whisk
Heat non stick pan on low medium heat, brush with oil or butter or margarine
If you have lacy crepe mold, use that, if not just into a ziplock bag and make several holes or just one hole, or you can use bottle as shown on picture
Start creating lace crepe on the pan, once crepe getting dry/cooked, turn over to fry on the other side, place on plate
You can then roll the crepe or fold
Serve with the beef stew and enjoy warm :)