Growing up, the moment I caught the aroma of ground chiles, garlic, ginger, galangal and other spices sizzling in hot oil, I knew my mother was making rendang. Preparing this fragrant Indonesian dish is no easy feat, requiring a melange of ingredients to create a rich, full-bodied dry curry. It’s steeped in coconut milk and slow-cooked for hours until the oil from the milk separates to caramelize the meat, rendering it unbelievably tender and enveloping each succulent piece in a spicy, unctuous paste. The flavor is intense, complex, unforgettable — no wonder there were never any leftovers when my mom made it. “Eating rendang is like enjoying a rich sake where there’s distinct top notes, a robust body and a lingering aftertaste,” says Eric Tjahyadi, owner of Bone Kettle restaurant in Pasadena. “That’s really the best type of rendang — one that takes you to places.” Originally a method to preserve meat in Indonesia’s tropical climate, it’s also a dish that you can take with you. “Due to its dry nature and natural preservatives like …