To make Indonesian Beef with Indonesian Spiced Coconut Flakes (Serundeng) and Cheese, grind the shallots, garlic, candlenuts, and coriander into a fine paste.
In a pan, sauté the ground spices with the galangal, kaffir lime leaves, and Indonesian bay leaves until they are fragrant and cooked through.
Add the beef and stir it briefly. Then, add the grated coconut, water, palm sugar, salt, beef bouillon, and pepper. Stir everything until well combined.
Reduce the heat to low and continue to stir the mixture constantly. Cook until the seasonings are fully absorbed and the coconut turns a rich brown and is dry.
Using a fine grater, shred the Prochiz Gold Cheddar cheese (do not press too hard while grating). Spread the grated cheese on a wide tray and let it air-dry until it feels slightly dry to the touch.
Bake the cheese in an oven at 165°C (329°F) for approximately 20 minutes, or until golden and crispy.
Sprinkle the baked cheese over the Beef with Indonesian Spiced Coconut Flakes (Serundeng), or mix it directly into the dish before serving.
