by Chef Ridzwan Rasit Aussie Beef Rendang Tok, Perak Style
- Prep time 10Min
- Cook time 1Hr, 30Min
- Technique Stew, Pan Fry / Saute
- Meat Beef
- Cut Clod/Chuck
- Serves 4
Chef Ridzwan Rasit's Ramadan and Raya Recipe: Aussie Beef Rendang Tok, Perak Style
Ingredients
- 400 g Chilled Australian Beef cut into 2 inch cube
- 10 tbsp Vegetable oil
- 2 nos Cloves
- 2 nos Star anise
- 2 nos Cardamom pods
- 5 cm Cinnamon stick
- 2 nos Turmeric Leaves, julienned
- 20 g Lemongrass, lightly crushed
- 300 ml Coconut milk
- 200 ml Water
- 35 g Desiccated Coconut – toasted until golden brow
Rempah Ingredients
- 10 g Ginger, roughly chopped
- 10 g Galangal, roughly chopped
- 15 g Dried chili, soaked, deseeded, & sliced
- 150 g Onion, roughly chopped
- 1 cm Fresh turmeric, roughly chopped
- 2 cloves Garlic
- 1 tbsp Ground coriander
- 1 tsp Ground Fennel seed
- 1 tsp Cumin
Secret Recipe
- 1 nos Grated Candlenut
Seasoning
- 1-2 tbsp Brown sugar
- Salt
Garnish
- 2 nos Kaffir Lime Leaves, ried
- 2 nos Turmeric leaves, julienned and fried
- 1 tbsp Dry coconut, toasted until golden brown
Method
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Blend all the Rempah Ingredients in a food processor until it forms a smooth paste.
-
Heat up the oil in pot. Toast the dry whole spices (cloves, cinnamon, cardamom pods, and star anise) and turmeric leaves for 1 – 2 minutes until oil is fragrant. Add the blended Rempah and sauté over a medium heat for 8 – 10 minutes.
-
Add the beef cubes to the spice paste and fry for 1 – 2 minutes until the meat is lightly brown.
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Next, add the coconut milk, water and lemongrass, cook until beef is tender and the gravy has thickened.
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Add toasted desiccated coconut, then season with salt and brown sugar to taste.
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Serve with lemang & ketupat palas and garnish with shredded kaffir lime leaves and a tablespoon of toasted desiccated coconut.
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