Rendang is a traditional Malay favourite, and the epitome of comfort food.
Rendang tok, which comes from Perak, is possibly the most well-known rendang in Malaysia. The real deal when it comes to rendang … intense, rich and absolutely delicious!
Serving: 6-8 people
Difficulty: Medium
Preparation Time: 45 minutes
Cooking Time: 90 minutes
Ingredients:
1kg beef, cut into 1½-inch cubes
3 tbsp coriander seeds, roasted and ground
1 tbsp fennel seeds, roasted and ground
2 tbsp cumin seeds, roasted and ground
¾ cup coconut oil
2 cinnamon sticks
4 star anise
6 cardamom pods
6 cloves
4 cups coconut cream (santan pekat)
½ cup crushed palm sugar
½ cup kerisik
1 tbsp tamarind paste (asam jawa), diluted in a cup of water
2 turmeric leaves, sliced finely
2 tsp salt
1 tsp coarsely ground black pepper
Ingredients to blend
15 small red onions
2 large red onions
5 garlic cloves
1 inch ginger
2 inches galangal
6 stalks lemongrass
20 dried chillies, soaked and drained
1 inch turmeric root
Method:
1. Smother the ground coriander, fennel and cumin all over the meat. Marinate it overnight in the refrigerator.
2. Heat the coconut oil in a pan and sauté all the blended ingredients, cinnamon, star anise, cardamom pods and cloves until fragrant.
3. Add the beef and stir for about 10 minutes on medium heat before pouring in the coconut cream.
4. Cook on low flame and add the kerisik.
5. Once thickened, pour in the tamarind juice and palm sugar. Cook further for about an hour or until the gravy thickens, while stirring continuously.
6. Add the turmeric leaves and season with salt and black pepper.
7. When the gravy becomes thick and dry (or achieves the desired dryness), remove from heat and serve.
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