How to make Indonesian Rendang

I have experienced failure for several times when making Indonesian Rendang, so before I forgot the successful recipe and tips to make it, I wrote it down here. 

The ingredients are as follow:

1 kg of beef

20 pcs of shallots

15 pcs of garlics

3 cm of ginger

5 pcs of nutmeg

1 cm of turmeric

10 pcs of red chilies

2 rods of lemongrass

3 sheets of bay leaves

3 sheets of orange leave

1 liter of coconut milks derived from 2 coconut fruits

1 Beef flavoring (I prefer Royco)

1 Bamboo Rendang instant (optional)

Procedures:

1. Cut the beef into desired size, stir fry in a frying pan with a few of sliced shallots, sliced garlics,  crushed ginger, and sufficient salt.
2. Add more water to cook the beef, leave if for 30-60 minutes.
3. While waiting for the beef, prepare the spices by blending the red chilies, shallots, garlics, nutmeg, and turmeric.
4. In different frying pan, pour the blend no. 3 without oil to let the water content to evaporate. After that, you can add the oil for frying it. 
5. Put the crushed lemongrass, bay leaves, and orange leaves into the blend no. 4.
6. Add all mixture in no. 2 to no. 5.
7. Add bamboo rendang instant, coconut milks, and flavorings.  
8. Keep stirring for every 10 minutes, don't let it burn.
9. If the meat is still hard, add more water.
10. Rendang is finished, when the texture is already meet the  standard by letting the water to evaporate with no more water addition. 

Tips from what I have learnt from the failures:

• Keep stirring it, avoid being burnt, because burnt will cause bitter taste for the final taste of Rendang which is undesired. You can stir every 10 minutes. Do not leave it for too long, I have experienced leaving it for just 30 minutes, and it is burnt already even though I have set the fire at the lowest.
• Use coconut milk from its fruit, not from instant coconut milk to get exact texture of Rendang, when I experienced using instant coconut milk in powder form, I couldn't get the proper texture. 
• Make sure to use red chilies, not the dried one, also to get the proper texture.

I think that's all, if you would like to share your own favorite recipe, please don't hesitate to let me know!