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Heat a large saucepot suitable to hold all the meat over high heat. Add 2 tablespoons of the oil. Sprinkle the short ribs with salt and pepper and brown on all sides. Then remove to a bowl.
Add the remaining 2 tablespoons oil to the same pot. Then add the cardamom, cloves, star anise and cinnamon and cook over low heat until fragrant, about 2 minutes. Remove. Tie up the cooked spices plus the kaffir lime leaves and lemongrass tops with cheesecloth to create a spice packet.
Add the prepared curry paste to the pot same pot. Cook over medium heat for 5 minutes, stirring with a wooden spoon, scraping up the browned bits in the pot. Add the browned short ribs and any remaining juices, prepared coconut milk, reserved coconut water, tamarind, prepared spice packet, chicken stock, palm sugar and toasted coconut. Bring to a boil, stir, and then place over low heat and cover. Add more chicken stock as necessary to keep the meat covered. Cook 3 hours, and then remove the lid. Continue to simmer, stirring often, until the meat is very tender and the sauce is very thick, about 30 minutes. Season with the fish sauce, salt and pepper and more palm sugar if necessary. Remove the spice packet and refrigerate, covered. Reheat as needed.
For the cold redang: Mix together the beef, oil, lime juice, garlic, Thai bird chili, brown sugar, shallots, fish sauce, Sriracha, and some salt and pepper. Then taste and adjust.
For the fresh coconut sauce: Mix the coconut milk, palm sugar, cinnamon and fish sauce together and taste and adjust.
To serve: On a cold plate, place a spoonful of the fresh coconut sauce left of center. Top with a small mound of the tartare and garnish with the peanuts and a few strands of kaffir. Dot the plate with a small bit of Sriracha. Reheat a piece of the cooked rendang and place to the right of center. Garnish with the sabudana poha rice chips and chili threads and serve.
Warning: Consumption of raw or undercooked meat may substantially increase the risk of foodborne illness.