In a food processor, combine shallots, garlic, ginger, galangal, chili, salt, and water. Blend until it becomes a paste.
Lightly coat the beef with salt and pepper.
In a wok, heat the oil and cook the beef for 2-3 minutes in high heat. Set aside.
Add the paste to the wok and fry for 3-5 minutes. Return the beef back to the wok.
Add lemongrass, lime leaves, bay leaves, nutmeg powder, and turmeric. And continue stirring for another 3-5 minutes.
Add coconut milk to the wok and continue stirring in high heat until the coconut milk breaks apart/separates. This is important to get the oil from coconut. Once it separates/simmer, turn the heat to low and cook for 3-4 hours covered. You need the steam to help the cooking process.
Curly baked potato: using a spiralizer, spiralize the potatoes and boil for 3-4 minutes.
Preheat the oven to 450F. Coat potatoes with oil, salt, and pepper; and place on a baking sheet. Make sure you give enough room.
Bake for 15-25 minutes, flipping a couple times through out until they are nice and crispy.
To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds.
To assemble: add shredded lettuce to one side of a bun. Add beef rendang, topped with curly fries and add more beef rendang sauce.