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

1. Heat oil in a big pan. Sautee INGREDIENT A with Rempah Gulai and Rempah Masak Cap Bunga Rose until fragrant and glistening.
2. Add meat, coconut oil, and tamarind slices.
3. Cook until thick and the oil splits.
4. When it has thickened add turmeric leaves, makrut leaves, kerisik, palm sugar, and salt.
5. Keep stirring well until the oil comes out and the mixture is very thick and quite dry.
6. Ready to serve.

Buy Makan Makan Combo here.