Rendang Daging Tok (Dry Beef Rendang) 霹雳冷当牛肉



Every time during Ramadan month (Muslim fasting month), I am sure craving for a good Rendang ( I have two version here, rendang chicken and beef rendang ). The other day, my blogger friend Yan who is staying in Ipoh Perak, sent me a link and asked me to cook this Rendang Daging Tok ( a special dry rendang dish from Perak state) . And I told her I will immediately cook it, but too bad I can't send it over for her to taste my rendang ^_^.
According to here, in old time, Rendang Tok considered a special food that only served to Royal family. "Tok" refer to those renowned peoples.

 

First, marinate beef cubes with spices

 

Ingredients to used

 

Ingredients are all ready, going to cook Rendang Daging Tok

 

Actually the cooking method is quite straight forward, add all ingredients together then cook over low heat for about 2hrs..

 

cook till meat reached fork tendered..

 

While i was shopping for the ingredients, also try to figure out what veggie dish to enjoy with this Rendang. I saw two makcik there, I quickly asked them what type of veggie dish usually they served with Rendang. Then they told me to cook sayur campur (mixed vegetables).

So this is the Malay style of sayur campur (mixed vegetables) that I cooked to serve with this Rendang Tok . The seasoings I used are light soy sauce, oyster sauce, fish sauce, chicken stock powder and salt.

 

This Rendang Tok tasted so aromatic with all spices and herbs added in..this recipe defintely a keeper..And rendang taste even better if keep till the next day, more flavourful !


Rendang Daging Tok

(recipe source: adapted from Norzie Hany with adjustment to larger amount)

800g beef, cubed (3cm)

Marinate beef for 2hrs with

1 and 1/2tbsp coriander powder (ketumbar)
1 and 1/2tsp cumin powder (jintan putih)
1 and 1/2tsp fennel powder (jintan manis)
1/2tsp black pepper powder (lada hitam)
1tsp salt (garam)

Blend these ingredients

20 shallots (bawang kecil)
6 cloves garlic (bawang putih)
6 lemongrass (batang serai)
1” blue ginger (lengkuas/galangal)
1” ginger ( halia)
½”  turmeric ( kunyit hidup)

1tbsp red chili powder (serbuk chili)

6pcs kaffir lime leaves (daun limau purut)
2tbsp Palm sugar (gula Melaka)
6pcs cardamom (buah pelaga)
6pcs cloves ( bunga cengkih)
1pc cinnamon stick (kulit kayu manis)
Coconut milk from one old grated coconut (add 2 cups water)
1cup toasted grated coconut( kerisik) , take 70g from the same grated coconut

Salt to taste

Method

1. Add all ingredients in a pot, bring to boil over high heat.
2. Once boiled, reduce to low heat and simmer for 2hrs or till fork tendered.
3. Adjust the taste with salt and palm sugar accordingly, stir the mixture from time to time.
4. Serve with rice and choice of stir fried vegetables.

I am submitting this post to Malaysian Food Fest Perak month hosted by 
WendyinKK of Table for Two....or more