Rendang Tok
[Perak-Style Dry Beef Curry]
INGREDIENT A
(blend finely)
- 25 pcs dried chilies
- 3 cloves garlic
- 15 pcs shallots
- 5cm ginger
- 5 stalks of lemongrass
- 3cm galangal
INGREDIENT B
- 3kg meat (cut into 3 inch pieces)
- 5 tbsp cooking oil
- 2 tbsp Rempah Masak Cap Bunga Rose
- 2 tbsp Rempah Gulai Cap Bunga Rose
- 2 cups thick coconut oil (1 whole coconut)
- 3 pcs tamarind slices
- 10 pcs makrut leaves (torn)
- 2 pcs tamarind leaves (sliced thinly)
- 1/2 cup kerisik (toasted coconut paste)
- 3 tbsp palm sugar
- Salt to taste
COOKING INSTRUCTIONS
- Heat oil in a big pan. Sautee INGREDIENT A with Rempah Gulai and Rempah Masak Cap Bunga Rose until fragrant and glistening.
- Add meat, coconut oil, and tamarind slices.
- Cook until thick and the oil splits.
- When it has thickened add turmeric leaves, makrut leaves, kerisik, palm sugar, and salt.
- Keep stirring well until the oil comes out and the mixture is very thick and quite dry.
- Ready to serve.