In the Kitchen

Rendang Tok


    • 1.5kg beef
    • 130g ginger, shredded
    • 130g shallots, sliced thinly
    • 100g garlic

    Spices (A) ? (ground and combined)

    • 2 tbsp coriander powder (ketumbar powder)
    • 1/2 tbsp cumin (jintan putih)
    • 1/2 tbsp fennel (jintan manis)
    • 1/2 tsp black peppercorns
    • 2cm piece fresh turmeric root, coarsely chopped
    • 2 heaped tbsp chilli paste (chilli boh)


    • 8 cardamoms (buah pelaga), split and use seeds only
    • 8 cloves
    • 4cm cinnamon stick
    • 3 stalks lemon grass, smashed


    • 1/2 cup grated white coconut, toasted
    • 1 turmeric leaf, torn into pieces
    • Thick coconut milk (pati santan), squeezed from 5 coconuts


    • 1?2 tsp salt or to taste


    Cut beef into 4cm-thick cubes. Remove 2 tablespoons ground ingredients, add kerisik and all the shredded and sliced ingredients and marinate beef for 1?2 hours. Set aside.

    Put marinated beef and the rest of the ground ingredients (A) and coconut milk into a pot.

    Add ingredients (B) and bring to a slow boil. Simmer over a gentle low heat.

    Stir mixture every 10 minutes to prevent sticking and burning. Add turmeric leaf.

    Continue to simmer for a good 2 hours until meat is tender and gravy is reduced and thick. Season to taste.

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