To make beef rending sauce: Heat up a pot and add the oil.
Add the rendang paste and sweat for 5 minutes.
Add the tamarind paste and sweat for 3 more minutes.
Add the coconut milk and chicken stock bring to a simmer.
Add the palm sugar and dissolve.
Add the lemon grass and lime leaves, simmer for ten minutes or until the sauce is thickened.
Finally add some salt to taste.
For the ginger chips: Peel the ginger and slice into very thin shavings.
Heat up the corn oil in a frying pan until very hot.
Add the ginger and deep fry until crispy.
Drain the ginger chips on absorbent paper.
For the beef tenderloin: Get a frying pan very hot, add some oil and then quickly sear the beef on all sides. This can also be done nicely on a BBQ grill.
Pre-heat the oven to 200 degree Celsius.
Cook the beef in the oven for approximately 15 minutes or until your preferred doneness.
Once cooked allow the beef to rest for 5 minutes.
For plating: Slice the beef and arrange on the plate.
Spoon rendang sauce over beef.
Sprinkle chopped spring onions.
Add toasted coconut shavings.
Place blanched long beans on top.
Add cucumber ribbons.
Layer sesame crackers on top of the cucumber ribbons.
Add a bundle of coriander.
Scatter ginger chips all over.