Rendang Tok

Nutrition · per serving

Steps

1. 1

   Prepare the ingredients: cut the beef into even cubes for consistent cooking, slice the aromatics, and finely slice the kaffir lime and turmeric leaves. If using very hot chilies, seed them to keep the heat balanced rather than dominant.

   500 g beef chuck, cut into 3 cm cubes40 g fresh red chilies, seeded if less heat is preferred120 g shallots, peeled20 g garlic cloves35 g fresh galangal, sliced20 g fresh turmeric, sliced35 g lemongrass, white part only, sliced4 leaves kaffir lime leaves, finely sliced1 leaf turmeric leaf, finely sliced1 leaf kaffir lime leaf, very finely sliced
2. 2

   Blend the spice paste until very smooth. Add the chilies, shallots, garlic, galangal, turmeric, lemongrass, and candlenuts to a blender or small food processor and process to a fine paste. If needed, add 1-2 tablespoons of the measured water to help it move; a smooth paste fries more evenly and gives the dark, cohesive finish associated with Rendang Tok.

   40 g fresh red chilies, seeded if less heat is preferred120 g shallots, peeled20 g garlic cloves35 g fresh galangal, sliced20 g fresh turmeric, sliced35 g lemongrass, white part only, sliced20 g candlenuts250 ml water
3. 3

   Start the beef cooking: place the beef and remaining water in a wide heavy pan or wok, bring to a brisk simmer over medium-high heat, and cook for about 10 minutes until the surface is no longer raw and some liquid has reduced. This jump-starts tenderizing so the dish can finish within the time limit.

   500 g beef chuck, cut into 3 cm cubes250 ml water
4. 4

   Push the beef to one side, add the coconut oil to the open area of the pan, then add the spice paste. Fry for 4-5 minutes, stirring constantly, until the paste thickens, smells sweet and nutty, and the raw onion aroma disappears. Then mix it thoroughly with the beef.

   15 ml coconut oil40 g fresh red chilies, seeded if less heat is preferred120 g shallots, peeled20 g garlic cloves35 g fresh galangal, sliced20 g fresh turmeric, sliced35 g lemongrass, white part only, sliced20 g candlenuts500 g beef chuck, cut into 3 cm cubes
5. 5

   Add the coconut cream, sliced kaffir lime leaves, turmeric leaf, and salt. Stir well and cook at a lively simmer for 20-25 minutes, stirring often and scraping the base as the coconut cream reduces. The mixture should move from saucy to thick and clingy; lower the heat slightly if it catches too fast.

   250 ml thick coconut cream4 leaves kaffir lime leaves, finely sliced1 leaf turmeric leaf, finely sliced7 g sea salt
6. 6

   Continue cooking for 8-10 minutes more over medium to medium-low heat, stirring frequently, until the oil begins to separate and the rendang turns very dark brown and quite dry. The beef should be tender when pressed with a spoon, and the spice coating should tightly cloak each piece rather than pool in the pan.

   500 g beef chuck, cut into 3 cm cubes250 ml thick coconut cream7 g sea salt
7. 7

   Rest the rendang off the heat for 5 minutes. This brief rest lets the reduced coconut and spices settle back onto the meat and deepens the flavor.

8. 8

   Transfer to a serving plate and finish with the finely sliced kaffir lime leaf. Serve hot; for a paleo menu, pair it with steamed vegetables or cauliflower rice.

   1 leaf kaffir lime leaf, very finely sliced

Origin & History

Rendang Tok is a celebrated specialty from Perak, especially associated with Malay festive cooking and ceremonial meals. Compared with wetter rendang styles, it is cooked down much further until dark, intensely spiced, and almost dry, giving it excellent keeping quality and a concentrated flavor prized across generations.