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Heat oil in a wok/large pot over a medium-high heat and fry the spice paste, kaffir lime leaves, lemongrass, Indonesian bay leaves, cinnamon stick, crushed cardamom pods, cloves, and star anise until fragrant. About 3-5 minutes.
Add beef cubes, stir until no longer pink.
Add coconut milk and water/coconut water, along with asam kandis/asam gelugur/black kokum/tamarind. Stir to mix well, and bring to a boil.
Reduce heat a bit (still above simmering point) and left the wok/pot uncovered. Cook until the liquid is reduced and thickened.
Once the liquid has thickened, reduce the heat and simmer until all the liquid is almost gone and the beef looks a bit dark. Also, you should see oil separates from the sauce.
Remove from heat and serve hot or at room temperature. Beef rendang actually improves with storage time, so if you are patient, try serving this the next day.