Begin by rinsing and peeling the shallots, garlic, ginger, chilies, lemongrass, and galangal. Roughly chop these aromatics and set them aside.

In a blender, combine the chopped shallots, garlic, ginger, chilies, lemongrass, galangal, and a splash of oil. Blend until you achieve a smooth paste.

Heat a wok over medium heat and add a tablespoon of cooking oil. Once hot, pour in the blended paste along with a pinch of salt. Sauté for about 5-8 minutes.

Add any remaining aromatics, such as Indonesian bay leaves and whole spices. Continue to cook for another 2-3 minutes.

Introduce the beef chunks into the wok, ensuring they are evenly coated with the flavorful paste. Cook for about 8-10 minutes, turning until browned.

Pour in the water and coconut cream, stirring well to combine all ingredients. Adjust the salt to taste.

Lower the heat to maintain a gentle simmer, partly covering the pot with a lid. Allow the beef rendang to cook slowly for 2.5 to 3 hours.