Malaysian Rendang Tok Perak
Ingredients
- 2 kg beef
- Coconut milk from 5 coconuts
- 1.5 tablespoons ground white cumin
- 3 tablespoons ground coriander
- 6 tablespoons ground cumin (jintan manis)
- 1-2 tablespoons blended chili paste, to taste
- Toasted coconut (kerisik) from 1 coconut
- 1 block palm sugar
- 3 turmeric leaves
- 5 star anise
- 1 cinnamon stick
- 5 cardamom pods
- 1 tamarind slice
- Shrimp paste, optional, to taste
- Salt
- Seasoning powder, optional
Spice paste
- 20 shallots
- 9 cloves garlic
- 2 inches ginger
- 5-7 stalks lemongrass
- 2 inches galangal
Preparation
Prepare the spice paste by finely grinding the shallots, garlic, ginger, lemongrass, and galangal.
Toast and finely grind the white cumin, coriander seeds, and cumin seeds (jintan manis).
Combine the beef, spice paste, ground spices, blended chili paste, and all other ingredients except turmeric leaves, palm sugar, salt, tamarind slice, toasted coconut, and coconut milk in a pot, then marinate for at least 4 hours or overnight.
After marinating, add the coconut milk and cook over medium heat until the mixture reduces, dries out, and the color changes.
Stir occasionally and add the turmeric leaves, palm sugar, salt, tamarind slice, and toasted coconut towards the end of cooking until the desired consistency is achieved.
Tips
For faster preparation, use a pressure cooker to tenderize the meat.
Serve with ketupat or lemang for a traditional meal.
