Place beef in a roasting dish. Place garlic, chilli, ginger and eschalot in a mortar and pestle and pound to a paste. Stir in kecap manis, lime and fish sauce. Spread all over beef. Cook at 200C for 15 minutes then reduce to 160C and cook for 45-50 minutes for medium rare. Rest, covered, for 15 to 20 minutes, until ready to serve.⁰
Wash rice and place in a medium saucepan with 2 cups water, bring to the boil, cover and simmer for 25 minutes until tender. Stir through toasted coconut.
Place beans and asparagus in a bowl and pour over boiling water. Sit for 1 minute and drain. Toss with snow peas, cherry tomatoes and sambal.
Rest beef and slice into ½ cm slices. Serve with coconut rice and sambal vegetables, lime wedges and extra sambal, if desired.
Black rice is now available from large supermarkets or from health food stores.
Instead of a mortar and pestle you can use a small food processor for similar results.