Perak-style ren­dang tok

The Star Malaysia - Star2 - - Salam Aidilfitri - By AMY BEH


1) In a dry wok or pan, fry the co­rian­der seeds, fen­nel seeds and cumin sep­a­rately, un­til aro­matic. Grind all the seeds to­gether un­til pow­dery. Set aside.

2) Blend the spice paste in­gre­di­ents finely.

3) Heat the oil in a wok over low heat. Fry the cin­na­mon, star anise and cloves un­til fra­grant. Add the spice paste, pep­per­corns and the ground co­rian­der seeds, fen­nel seeds and cumin. Cook, stir­ring un­til fra­grant for about five to 10 min­utes.

4) Add the beef, co­conut milk and crushed lemon­grass. Then cook over medium heat, stir­ring oc­ca­sion­ally un­til the gravy is thick and the beef is ten­der. Sea­son to taste with sugar and salt.

5) Add the kerisik, toasted co­conut shav­ings and turmeric leaves. Lower heat and cook, stir­ring con­tin­u­ously un­til ren­dang is dry and oil ap­pears. Source:

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