Blend the shallots, garlic, candlenuts, red chilies, curly red chilies, and ginger together with the coconut oil until you have a smooth spice paste.

Mix the beef with the dry seasonings, massaging them into the meat so they're absorbed evenly. If you have time, marinate it with a little salt overnight for even more flavor.

Heat a pan and sauté the spice paste until fragrant. Add the lemongrass, galangal, bay leaves, kaffir lime leaves, turmeric leaves, and pandan leaf. Don't let the paste reduce too much before adding the marinated beef, and cook until the meat is well toasted on all sides. Pour in the coconut milk and water, then stir well.

Season with the salt, sugar, and mushroom stock powder. Bring everything to a boil over medium heat, then lower the heat, cover, and let it simmer. Stir occasionally and keep cooking until the sauce reduces.

Once the liquid is almost fully reduced, switch to low heat and keep stirring more frequently until the sauce is completely reduced and clings thickly to the meat — this is the stage where the rendang really comes together.

Your beef rendang is ready to serve right away, or you can store it in an airtight container in the fridge.