Friday, 7 December 2007

Rendang Tok



Rendang Tok
recipe courtesy of Chef Ismail
1 kg beef

3 cardamom pods
2 pcs star anise
1 cinnamon stick
1 tsp grated nutmeg
3 tsp meat curry powder
2 1/2 cup coconut milk

To be processed:
20 dried chillies (reconstituted and remove seed, if necessary)
25 pcs shallots
8 garlic
Ginger
3 stalks Lemongrass
Galangal

3 pcs asam gelugor
Brown sugar (Gula Melaka)
sugar
salt
2 tbsp kerisik (1/2 cup grated fresh coconut or dried dessicated coconut, dry toasted in pan over small fire until golden brown. Processed finely in food processor, or pounded in pestle and mortar)
cooking oil



Add in the blended ingredients along with the spices and coconut milk into a large wok. Simmer until oil separated from the spices.

Add in beef and continue to simmer until gravy thickened. This process took me about 6 hours.

Lastly, add in the rest of the other ingredients, season well and continue to simmer over gentle flame to a consistency and thickness you preferred.

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