Indonesian-Style Beef Rendang

Boil half a kettle

Cut the green beans in half

Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low and add the halved green beans to the pot

Cook, covered, for 10-15 min or until all the water has absorbed and the rice and green beans are cooked

Once cooked, remove from the heat and keep covered until serving – this is your green bean rice

While the rice and beans are cooking, peel and roughly chop (or grate) the garlic and ginger

Crush the cardamom pods open by squashing them with the side of a knife and discard the outer green pods

Grind the chopped garlic, chopped ginger, cardamom seeds, 1 tsp [2 tsp] black pepper (freshly ground is best!) and a pinch of salt in a pestle & mortar to form a coarse paste – this is your spice paste

Remove the coconut cream from the sachet[s] and chop it roughly

Dissolve the chopped coconut cream in 150ml [300ml] boiled water then add the fish sauce – this is your coconut stock

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once very hot, add the beef strips and cook for 1-2 min or until browned and cooked through

Transfer the cooked beef strips to a plate and reserve the pan

Return the reserved pan to a medium-high heat and once hot, add the spice paste and chipotle paste and cook for 1 min or until fragrant

Once fragrant, add the coconut stock to the pan

Cook for a further 2-5 min or until the sauce is very thick

Return the cooked beef strips to the pan and cook for 1 min further or until warmed through – this is your beef rendang

Fluff the green bean rice with a fork