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    Perak Rendang Tok


    Source of Recipe


    The Star Paper

    Recipe Introduction


    This dish may take a bit of time and effort to prepare but the result would definitely be well worth the trouble taken :o)

    List of Ingredients




    1 kg Topside Beef,cut into fairly large cubes
    cup grated coconut
    2 coconuts, grated and squeezed for thick coconut milk then add 2 cups water to residue to mix and squeeze out for general santan

    (A) Ingredients to be finely pounded and mixed
    10 fresh chillies,seeded
    10 dried red chillies, seeded
    4cm galangal
    1 tsp fennel powder (jintan Manis)
    1 tsp cumin powder (jintan putih)
    1 tsp turmeric powder
    1 tsp ground white pepper
    tsp ground black pepper
    (B) Spices
    4 cm cinnamon stick
    7 cardamoms (Buah Pelaga)
    6 cloves
    2 star anise
    (C) Flavouring
    2 stalks lemon grass,smashed
    3 pieces dried tamarind skin (asam keping)
    1 pandan leaf, knotted
    1 turmeric leaf, slightly shredded and knotted
    Seasoning
    1 tsp salt or to taste
    2 tsp brown sugar or palm sugar (gula melaka)
    4 kafir lime leaves (daun limau purut), torn

    Recipe



    Method :

    1.Marinate beef cubes overnight with 2 tbsp of the ground ingredients (A).
    2.Fry the grated coconut till golden, then pound finely ( the result is called kerisik).
    3.Heat the coconut milk with the pounded ingredients (A) and spices (B) in a deep pot
    or earthen pot until mixture comes to a boil.
    4.Add the marinated beef and ingredients (C ) and simmer over low heat for 1 - 2
    hours.

    5.Stir occasionally to prevent the meat from sticking to the pot. Add the kaffir lime
    leaves.
    6.When the gravy becomes thick,add the kerisik and lower the heat. Stir briskly until
    mixture is thick and gravy coats the meat evenly.
    7.Add seasoning to taste, then dish out and serve with rice.

 

 

 


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