Beef Rendang: Rendang Tok

Rendang Tok is one of my all time favourite rendang. Originated from the Perakian Malays, this version of rendang is less spicy and requires more toasted coconut (kerisik) than the rest. Inspired by the recipe Chef Wan included in one of his recipe books - 'Sedapnya', I would like to share this delicious kids-friendly rendang to all Goodeats visitors.

To make rendang tok, the ingredients required are:

Part 1:  2 big onions, 6 shallots, 4 garlic, 4 lemon grass,
3cm ginger, 3cm galangal, 15 dry chillies (soaked), 15gm fennel powder (1 packet),
15gm cumin powder (1 packet), 2 tbs brown sugar, sea salt.

 

Part 2: 500gm meat preferably shoulder or thigh where the meat is tough.
Marinade the meat with fish sauce & brown sugar.

Part 3: 1 liter of coconut milk, 4 tbs kerisik, 2 tumeric leaves.

Method:

1. in a pan- brown marinated beef and set aside.

 

2. In a blender, blend Part 1 till fine. Then, pour into a pot filled with brown beef.
Pour in water jst enough to cover the beef. Simmer in a medium heat till the beef is 3/4 tender- if the water dries up before the beef is tender, then add in coconut milk bit by bit first.

No additional water is required anymore.

 

3. Keep on adding coconut milk till the last quarter liter and put in kerisik.

Stir till it dries up.

 

4. Julienne the tumeric leaves finely and add to the rendang.

Note: for 500gm of beef rendang- 2 big sized tumeric leaves are required.

 

5. Mix well and simmer in a slow heat till the rendang dries up.

Serve with ghee rice or ketupat.
~Bon appetite~