Rendang Tok

Ingredients

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)

{(B)}

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

{(C)}

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

{Seasoning}

1–2 tsp salt or to taste

Method

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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