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rendang tok

My colleague gave me a cookbook by the famous Chef Wan for my birthday. Last weekend I was feeling ambitious and decided to try the recipe for Rendang Tok. Rendang Tok is synonymous with the state of Perak in West Coast of Peninsular Malaysia. Rendang is a much sought after dish and is available throughout the year in Malaysia. There are many types but amazinly only one way to cook it. The main ingredient is either chicken or beef, chili paste, tumeric leaf, pounded fried coconut (kerisik), lemongrass, galaghal, ginger, shallots, garlic and tumeric. Some recipes have more of this and less of that or some additional ingredients here and there. For me, tumeric leaves are a MUST in rendang and I will add this ingredient even if the recipe does not have it. This is what I did...

RENDANG TOK

(Extended Version !)

1 Kg beef (Topside or rendang cubes)

1 Tsp powdered fennel

1 Tsp powdered cumin

1 cup kerisik

Milk from 2 coconuts

Ingredients A

4 Tsp chili paste

12 shallots

2 large onions

6 cloves garlic

6 stalks lemongrass

1" galaghal

1. Place ingredients A into a blender and blend to a fine paste. Transfer to wok/pot.

2. Add beef

3. Add water to coconut milk enought to make-up 1 litre of this mixture. Add to wok/pot.

4. Simmer on medium heat until liquid is reduced and meat is tender.

5. Add kerisik, powdered fennel, powdered cumin.

6. Add salt and sugar to taste

7. Continue to cook on low heat until dry.

Tips

If you cannot get gresh grated coconut, you can use desicated coconut as a substitute. Kerisik is very simple to make. It only needs patience and a lot of care. Over medium/low heat, slowly fry the freshly grated coconut until brown. You will have to constantly stir it so that it does not burn (and it easily will). Whe it's done, put it into the food processor and process until fine. You can make more of this and store it in the refrigerator. kerisik can also be used in fried rice.

Have fun.

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