🇲🇾 Malaysia recipe
Rendang Tok
Rendang Tok is the pride of Perak state, distinct from Minangkabau rendang in that it is cooked even drier and darker, with the meat absorbing every last drop of the coconut-spice gravy. The kerisik, or toasted coconut paste, gives it a uniquely nutty depth. This is a dish of patience, requiring hours of slow, careful stirring as the coconut milk reduces and caramelizes around the beef.
Prep30 mins
Cook3 hrs 30 mins
Serves6
Difficultyhard
Ingredients
- 1 kg beef shank or chuck, cut into large cubes
- 500ml thick coconut milk
- 300ml thin coconut milk
- 3 tablespoons kerisik (dry-roasted grated coconut, pounded to a paste)
- 3 stalks lemongrass, bruised and knotted
- 5 kaffir lime leaves, torn
- 1 turmeric leaf, torn (optional)
- 15 dried chilies, soaked and blended
- 10 shallots, blended
- 5 cloves garlic, blended
- 3cm galangal, blended
- 3cm fresh ginger, blended
- 3cm fresh turmeric, blended (or 1 teaspoon ground)
- 3 candlenuts (buah keras), blended with spice paste
- 1 cinnamon stick
- 3 whole star anise
- 4 cardamom pods
- 4 whole cloves
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground fennel
- 3 pieces asam keping (dried tamarind slices)
- 1 tablespoon palm sugar
- Salt to taste
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 450
- Protein
- 30 g
- Carbs
- 8 g
- Fat
- 34 g
