Sirloin Rendang-style

2-2 ½ pounds Australian Sirloin

Beef Marinade
1 ¼ tablespoons crushed garlic
1 ¼ tablespoons grated ginger
6 cloves
1 cinnamon stick
3 ½ teaspoons coriander seed
1 ¼ teaspoons cumin seed
1 ¼ teaspoons black pepper
1 ¼ teaspoons cayenne pepper
2⁄3 teaspoons fennel seed
2⁄3 teaspoons fresh turmeric
1 ¼ teaspoons palm sugar

Mango Chutney
2 oz sugar
9 ½ oz vinegar
1-1 ½ star anise
1 lemongrass stalk
2 ½ teaspoons tamarind pulp
1 cinnamon stick
2 oz ginger
8 ½ oz mango puree
2 ½ teaspoons Spanish (red) onion
1 teaspoon fresh coriander
2 ½ teaspoons pawpaw
2 ½ teaspoons mango

Dhal Cake
1 ½ teaspoons ghee (clarified butter)
2-3 garlic cloves
1 onion
1-2 green chilies
Pinch turmeric
Pinch cumin
5 oz red lentil
2 teaspoons tomato puree
20 oz chicken stock
Caramelized chili
2 red chilies
9 oz palm sugar
2 oz water

Sautéed Greens
1 bok choy
1 pak choy
1 choy sum

Beef
Grind all spices in a spice grinder. Coat the rump with ground spices and leave to marinate overnight, or at least 5 hours. Heat a pan or char-grill to a high heat to seal. Roast rump for 12-15 minutes at 355°F (180°C) until medium-rare. Let meat rest for 15 minutes before slicing.

Mango Chutney
Combine the sugar, vinegar, spices and ginger and simmer for 10 minutes. Finely dice the fruit and onion and chop the coriander. Add mango puree to the vinegar reduction and simmer 5 minutes. Strain the reduction and thicken if necessary. Cool and add the diced fruit, onion and coriander.

Dhal Cake
Heat the ghee in a pan, and add chopped onion, garlic and chili. Cook until onion is translucent, then add the ground spices and cook until fragrant. Add the tomato paste and lentils, allow to color slightly, then gradually add stock. Cook gently until thick and soft. Season if required. Allow mixture to cool, and shape into patties or quenelles. Sear in a dry pan until crisp on the outside.

Caramelized Chili
Dissolve the palm sugar with the water over a moderate-to-high heat. Bring to simmer. De-seed and slice the chilies into small rounds (or cut in half for birds-eye chilies). Simmer chilies in the palm sugar for 5 minutes. Allow to cool.

Sautéed Greens
Blanch the trimmed greens in boiling water. Transfer drained greens to a hot wok and stir-fry briefly with a little sesame oil, garlic and ginger.