Rendang Tok

Preparation time : Under 30mn.

Cooking Time : Under 2 hours.

Serves : 12

Ingredients

• 2kg beef (cut into 2 inch x 2 inch cubes)
• 150ml cooking oil

INGREDIENTS A (blend until fine)

• 130g dried chili paste
• 150g shallots
• 100g galangal (sliced)
• 30g ginger (sliced)
• 50g fresh turmeric (sliced)
• 50g garlic

INGREDIENTS B

• 3 cups coconut milk mixed with 2 cups water
• 3 stalks lemongrass (crushed)
• 30g sugar
• 15g salt
• 250g dry-roasted and pounded coconut (Kerisik)
• 200g coconut shavings (dry-roasted until lightly browned)
• 2 turmeric leaves (sliced)

INGREDIENTS C (fry until aromatic without oil & grind until powdery)

• 15g cumin
• 15g coriander seeds
• 15g fennel seeds

INGREDIENTS D

• 3 cinnamon sticks
• 5 star anise
• 10 cloves
• 30g black peppercorns (crushed)

Preparation

1. Heat the cooking oil in the Le Creuset Marmite 28cm pot over low heat. Stir in Ingredients A and D, fry until fragrant.
2. Add in beef and Ingredients C, stir well, stirring occasionally for 45 minutes.
3. Lower the heat, add in Ingredients B, and stirring continuously, let simmer for approximately 1 hour until the gravy is thick and oil appears.