Rendang Tok/Beef Rendang
Today's RECIPE is not just any (beef) rendang but a rendang fit for royalty. Rendang Tok originates from Perak. Malaysia. It is cooked with added spices and simmered over low heat for hours until the flavors are infused into the meat resulting in a tasty treat that is rich, dry and nutty. Rendang Tok is traditionally a dry rendang with no gravy but when cooked right, tastes phenomenal. Cooking this rendang may be long and arduous but you will be rewarded with an irresistible dish at the end of the laborious process. Serve this at a gathering or a party and people will make a beeline for your dish. Try this recipe but you have been forewarned....it takes hours to prepare and cook!
Recipe by Mama Ding
Total Time | 3 hours 30 mins + 24 hours marination
Prep Time | 30 mins + 24 hours marination
Cook Time | 3 hours or longer
Servings : 6 -8
Ingredients
1.5 kg (3.3 lbs) boneless beef, cut into bite size cubes
1.5 kg (3.3 lbs) thick coconut milk/santan
freshly grated coconut from 1/2 coconut, dry toasted until golden brown and pounded to make "kerisik" (can be replaced with 5 tbsp desiccated coconut, dry toasted and pounded)
100 g (3.5 oz) palm sugar/gula melaka or to taste
For blending [A]~
16 shallots
8 cloves garlic
1 big onion
100 g (3.5 oz) ginger
3 cm piece of galangal
3 cm piece of fresh turmeric
10 stalks of lemongrass, sliced (white part only)
1 tsp black pepper powder
5 tbsp of ground chilli/chilli paste/chilli boh**
1 tsp salt (or to taste)
For dry toasting and then blending/pounding [B]~
2 tbsp coriander seeds
2 tbsp cumin seeds
2 tbsp fennel seeds
For sauteing [C]~
2 cinnamon sticks
4 star anise
10 cloves
10 cardamons
3 tbsp cooking oil
2 turmeric leaves, vein removed and sliced finely
For garnish (optional)
1 turmeric leave, vein removed and sliced finely
Method
01 Prepare ingredients [B] to get the spice powder. Blend/pound the blending ingredients[A].
Marinate the beef cubes with half of the blending ingredients[A] and all of the spice powder from ingredients [B]. Leave in the refrigerator to marinate for at least 4 hours or overnight. Keep the remaining half of the blending ingredients[A] in a covered container(in the fridge) until the beef is ready to be cooked.
02 Heat a large wok/pan with the cooking oil. On low heat, saute the remaining half of the blending ingredients [A] with sauteing ingredients [C] until the oil rises and the sauteed ingredients is fragrant, about 20 mins.
03 Add the marinated beef cubes. Fry the marinated beef, slowly adding the coconut milk a little at a time and stirring continuously. Scrape the sides and bottom of the wok/pan constantly to prevent burning. At this stage, the rendang will look watery like curry. Continue cooking until it thickens up. Keep stirring and adding coconut milk until a layer of oil emerges. This takes about 2 and a half hours.
[You may transfer the rendang into your pressure cooker to quicken the process. Pressure cook on high for 30 mins. Release steam and set aside to cool before opening the lid and continue to step 04.]
04 Keep stirring until the color of the rendang turns from orange brown to dark brown. When it has darkened, add the "kerisik" and sliced turmeric leaves and stir till well-combined. Season with palm sugar and salt to taste.
05 Dish up and serve with rice or "lemang". Garnish with some sliced turmeric leaf.
Notes
For maximum flavor, this dish needs to be cooked slowly, while stirring constantly, over low heat until it dries up. Another method to cook it is by adding all of the coconut milk at one go and then simmer covered over low heat, which requires less stirring. We have tried the second way(which cooks faster) and in comparison, the longer method of continuous stirring and adding the coconut milk bit by bit produced a rendang which is far superior in taste and flavor.
**For the ground chilli/chilli paste/chilli boh: Soak 20 dried chillies in hot water for 30 mins, drain and then blend/pound to get a paste.
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