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Ingredients:-: Rendang Tok Perak - Flavour Magazine

This recipe is for Rendang Tok Perak, a Malaysian beef curry dish. It involves grinding coriander, fennel, and cumin seeds to make a spice powder. A paste of shallots, galangal, ginger, turmeric, chillies, and garlic is blended. The paste is fried with cinnamon, star anise, cloves, and black peppercorns. Beef cubes, coconut milk, and lemongrass are added and cooked until thick and the beef is tender. Finally, roasted coconut, coconut shavings, and turmeric leaves are stirred in.

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38 views2 pages

Ingredients:-: Rendang Tok Perak - Flavour Magazine

This recipe is for Rendang Tok Perak, a Malaysian beef curry dish. It involves grinding coriander, fennel, and cumin seeds to make a spice powder. A paste of shallots, galangal, ginger, turmeric, chillies, and garlic is blended. The paste is fried with cinnamon, star anise, cloves, and black peppercorns. Beef cubes, coconut milk, and lemongrass are added and cooked until thick and the beef is tender. Finally, roasted coconut, coconut shavings, and turmeric leaves are stirred in.

Uploaded by

yyasmin2010
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Rendang Tok Perak - Flavour Magazine

Ingredients:-

50g cumin
50g coriander seeds
40 g fennel seeds

Spice paste
150g shallots
100 g galangal , sliced
30g ginger, sliced
30g fresh turmeric root, sliced
40g dried red chillies, seeded and soaked
40g garlic

100ml oil
5 cm cinnamon stick
4 star anise
10 cloves
30g black peppercorns, crushed

1kg beef, cut into cubes


1 litre thick coconut milk
3 stalks lemongrass, crushed
gula melaka to taste * I used about 75g
2 teaspoons salt or to taste
250g freshly grated coconut, dry roasted and pounded to make kerisik
200 g coconut shavings, dry roasted until lightly browned
2 turmeric leaves, roughly torn

Method:-

In a dry wok or pan, fry the coriander seeds, fennel seeds and cumin separately, until aromatic.
Grind all the seeds together until powdery. Set aside.

Blend the spice paste ingredients finely.

Heat the oil in a wok over low heat. Fry the cinnamon, star anise and cloves until fragrant. Add
the spice paste, peppercorns and the ground coriander seeds, fennel seeds and cumin. Cook ,
stirring until fragrant- about 5-10 minutes.

Add the beef, coconut milk and crushed lemongrass. Cook over medium heat, stirring
occasionally until gravy is thick and beef is tender. Add the kerisik, toasted coconut shavings
and turmeric leaves. Lower heat and cook, stirring continuously, until rendang is dry and oil
appears.

"I am submitting this post to Malaysian Food Fest Perak month


hosted by WendyKK of Table for 2..or more "

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