Rendang Tok (Malay-Style Dry Beef Rendang)
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The Tale of Rendang Tok (Malay-Style Dry Beef Rendang)
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Rendang tok developed in the royal court of Perak, a drier, darker cousin of the more saucy Indonesian rendang, traditionally slow-cooked for Malay royal ceremonies and weddings. Its intensified reduction, cooked even longer than standard rendang until nearly all the coconut-milk gravy is gone, marks it as a distinctly Malay court refinement.
Ingredients
Scale:· 6 servings
- 2 lbs beef shank, cubed
- 4 cups thick coconut milk
- 8 dried chilies, soaked
- 6 shallots
- 4 cloves garlic
- 2-inch piece galangal
- 2-inch piece turmeric
- 3 stalks lemongrass, bruised
- 1 cup toasted grated coconut (kerisik)
- 2 tbsp tamarind paste
- Salt and sugar, to taste
Instructions
- 1Blend soaked chilies, shallots, garlic, galangal, and turmeric into a fine paste.
- 2Combine the paste with beef and coconut milk in a heavy pot and bring to a gentle simmer.
- 3Add lemongrass and cook uncovered over low heat, stirring frequently to prevent sticking, for about 2 1/2 hours.
- 4Stir in the toasted grated coconut and tamarind paste as the sauce reduces.
- 5Continue cooking, stirring often, until the mixture turns very dark brown and almost dry, clinging to the beef.
- 6Season with salt and sugar to taste and serve with steamed rice or ketupat.
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