Beef Rendang Tok
Beef Rendang Tok
Ingredients
For the Blended Spice Paste
- 15 shallots, (125 grams)
- 8 cloves garlic
- 2 cm ginger, (25 grams)
- 2 cm galangal, (25 grams)
- 15 red chilies
For the Main Dish
- 1/2 cup cooking oil
- 1 cinnamon stick
- 6 cardamoms
- 4 tablespoons pre-mix beef curry/rendang powder, (24 grams)
- 2 kg coconut milk
- 1 kg beef
- 1 cup kerisik, (+/- 200 grams, coconut paste)
- 1/2 teaspoon nutmeg powder
- 1/2 cup palm sugar, (100 grams)
- 2 teaspoons salt, can add more later
- 1 teaspoon sugar
For the Garnish
- as needed red chilies, sliced
- as needed daun limau, (kaffir lime leaves)
Instructions
- 1
Add the shallots, garlic, ginger, galangal, and red chilies into a blender. Blend until it forms a fine paste.
⏱️ 10 min
- 2
Heat 1/2 cup cooking oil in a pan. Add 1 cinnamon stick and 6 cardamoms to the hot oil. Add 4 tablespoons (24 grams) pre-mix beef curry/rendang powder. Sauté on low heat until fragrant.
⏱️ 5 min
- 3
Add the blended spice paste to the pan. Cook on low heat until the paste thickens and smells fragrant (it will reduce and become a darker, thicker consistency).
⏱️ 15 min
- 4
Pour in 2 kg of coconut milk. Add 1 kg of beef pieces to the pan.
⏱️ 5 min
- 5
Add 1 cup (+/- 200 grams) of kerisik (coconut paste). Sprinkle in 1/2 teaspoon nutmeg powder. Add 1/2 cup (100 grams) of palm sugar (Gula Melaka). Season with 2 teaspoons of salt (adjust to taste, more can be added later). Add 1 teaspoon of sugar.
⏱️ 5 min
- 6
Give everything a good mix to combine. Simmer on low heat until the meat becomes tender. Do not cover the pan with a lid. Stir occasionally to prevent the base from burning. The cooking time depends on the cut and size of the beef, and the heat of the stove. As the mixture starts to thicken, stir more often and reduce the heat even further. Continue braising for about 2.5 hours, or until the oil has separated from the coconut milk and the rendang has turned into a deep, rich color.
⏱️ 150 min
- 7
Check if the meat is tender by breaking a piece with a fork; it should easily fall apart.
⏱️ 5 min
- 8
Transfer the Beef Rendang Tok to a serving plate. Garnish with sliced red chilies and daun limau (kaffir lime leaves). Serve hot, typically with rice, boiled eggs, and cucumber slices.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Rendang Tok
For the Blended Spice Paste
- 15 shallots, (125 grams)
- 8 cloves garlic
- 2 cm ginger, (25 grams)
- 2 cm galangal, (25 grams)
- 15 red chilies
For the Main Dish
- 1/2 cup cooking oil
- 1 cinnamon stick
- 6 cardamoms
- 4 tablespoons pre-mix beef curry/rendang powder, (24 grams)
- 2 kg coconut milk
- 1 kg beef
- 1 cup kerisik, (+/- 200 grams, coconut paste)
- 1/2 teaspoon nutmeg powder
- 1/2 cup palm sugar, (100 grams)
- 2 teaspoons salt, can add more later
- 1 teaspoon sugar
For the Garnish
- as needed red chilies, sliced
- as needed daun limau, (kaffir lime leaves)
Instructions
- 1
Add the shallots, garlic, ginger, galangal, and red chilies into a blender. Blend until it forms a fine paste.
⏱️ 10 min - 2
Heat 1/2 cup cooking oil in a pan. Add 1 cinnamon stick and 6 cardamoms to the hot oil. Add 4 tablespoons (24 grams) pre-mix beef curry/rendang powder. Sauté on low heat until fragrant.
⏱️ 5 min - 3
Add the blended spice paste to the pan. Cook on low heat until the paste thickens and smells fragrant (it will reduce and become a darker, thicker consistency).
⏱️ 15 min - 4
Pour in 2 kg of coconut milk. Add 1 kg of beef pieces to the pan.
⏱️ 5 min - 5
Add 1 cup (+/- 200 grams) of kerisik (coconut paste). Sprinkle in 1/2 teaspoon nutmeg powder. Add 1/2 cup (100 grams) of palm sugar (Gula Melaka). Season with 2 teaspoons of salt (adjust to taste, more can be added later). Add 1 teaspoon of sugar.
⏱️ 5 min - 6
Give everything a good mix to combine. Simmer on low heat until the meat becomes tender. Do not cover the pan with a lid. Stir occasionally to prevent the base from burning. The cooking time depends on the cut and size of the beef, and the heat of the stove. As the mixture starts to thicken, stir more often and reduce the heat even further. Continue braising for about 2.5 hours, or until the oil has separated from the coconut milk and the rendang has turned into a deep, rich color.
⏱️ 150 min - 7
Check if the meat is tender by breaking a piece with a fork; it should easily fall apart.
⏱️ 5 min - 8
Transfer the Beef Rendang Tok to a serving plate. Garnish with sliced red chilies and daun limau (kaffir lime leaves). Serve hot, typically with rice, boiled eggs, and cucumber slices.
⏱️ 5 min