Malaysian Beef Rendang Tok

Fri, 18 October 2019

Chef Sham Hanifa’s Malaysian Beef Rendang Tok

Ingredients

50g cumin

50g coriander seeds

40g fennel seeds

Spice paste: 

150g shallots

100g galangal, sliced

30g ginger, sliced

30g fresh turmeric root, sliced

40g dried red chillies, seeded and soaked

40g garlic

For frying

100ml oil

5cm cinnamon stick

4 star anise

5 cloves

1 kg beef, cut into cubes

2 can of full fat coconut milk

3 stalks lemongrass, crushed

1 teaspoon muscovado sugar or to taste

2 teaspoons salt or to taste

250g freshly grated coconut, dry-roasted

2 lime leaves, roughly chopped

Method

1. Blend the spice paste ingredients finely.
2. In a dry wok or pan, fry the coriander seeds, fennel seeds and cumin until aromatic. Add in oil and cinnamon, star anise and cloves and fry until fragrant.
3. Add the spice paste and stir for about 5-10 minutes.
4. Add the beef to the spice mix and bind well with the coconut milk and crushed lemongrass. Cook over medium heat, stirring occasionally, until sauce is thick and beef is tender.
5. Season to taste with sugar and salt. Add the toasted coconut and lime leaves.
6. Lower heat and cook, stirring continuously, until rendang is dry and oil appears.
7. Served with turmeric rice / flat bread.