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Blend galangal, lemongrass, garlic, turmeric, chillies, shallots and candlenuts together and then stir fry in a wok until fragrant. Add beef cubes and stir fry until meat is sealed.
Add water, torch ginger bud, shredded turmeric leaf and kaffir lime leaves and bring to the boil over a high heat. Reduce heat and simmer for 25 minutes.
Add sugar, salt, toasted grated coconut and thick coconut milk and continue to simmer until beef is tender and the mixture is almost dry.
To Serve:
Assemble banana leaves on serving plate. Add a scoop of rice into the middle of the plate and surround rice with beef rendang, half a boiled egg, fried peanuts and anchovies, sambal and sliced cucumber.