Recipe Description
Celebrate your Hari Raya with this Rendang Tok recipe from Perak, a traditional beef recipes that slowly cooked until tender.
Recipe Ingredient
- 50g cumin
- 50g coriander seeds
- 40g fennel seeds
- Spice paste:
- 150g shallots
- 100g galangal, sliced
- 30g ginger, sliced
- 30g fresh turmeric root, sliced
- 40g dried red chillies, seeded and soaked
- 40g garlic
- 100ml oil
- 5cm cinnamon stick
- 4 star anise
- 10 cloves
- 30g black peppercorns, crushed
- 1 kg beef, cut into cubes
- 1 litre thick coconut milk
- 3 stalks lemongrass, crushed
- 1 teaspoon sugar or to taste
- 2 teaspoons salt or to taste
- 250g freshly grated coconut, dry-roasted and pounded to make {kerisik}
- 200g coconut shavings, dry-roasted until lightly browned
- 2 turmeric leaves, roughly torn
Instructions
- The first step to prepare Rendang Tok,. In a dry wok or pan, fry the coriander seeds, fennel seeds and cumin separately, until aromatic. Grind all the seeds together until powdery. Set aside.
- Blend the spice paste ingredients finely.
- Heat the oil in a wok over low heat. Fry the cinnamon, star anise and cloves until fragrant.
- Add the spice paste, peppercorns and the ground coriander seeds, fennel seeds and cumin. Cook, stirring, until fragrant - about 5-10 minutes.
- Add the beef, coconut milk and crushed lemongrass. Cook over medium heat, stirring occasionally, until gravy is thick and beef is tender.
- Season to taste with sugar and salt. Add the kerisik, toasted coconut shavings and turmeric leaves.
- Lower heat and cook, stirring continuously, until rendang is dry and oil appears.
I Loved Rendang Tok . It is rare to get one . Only certain warong or store will sell this. Will try this for tomorrow. Thank you for sharing 🌸😍