Tok Wan Beef Rendang

Name: Tok Wan Beef Rendang (Rendang Daging Tok Wan)
Cuisine: Malaysian
Ingredients: Galangal 2-cm (1-in) knob, peeled; Lemongrass 4 stalks, finely sliced; Ground chilli paste 4 Tbsp; Red chilli 1, sliced into thin strips without cutting through at the stalk, then soaked in iced water; Sugar to taste; Ginger 3-cm (1½-in) knob, peeled; Garlic 4 cloves, peeled; Shallots 6, peeled; Onions 2 large, peeled; Pounded roasted grated or desiccated coconut (kerisik) 110 g (4 oz); Cumin powder 1 Tbsp; Coconut milk 1 litre (32 fl oz / 4 cups), extracted from 2 grated coconuts and 1 litre (32 fl oz / 4 cups) water; Fennel powder 1 Tbsp; Salt to taste; Beef topside 500 g (1 lb 1½ oz), diced

Rendang Daging Tok Wan

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Beef topside 500 g (1 lb 1½ oz), diced
Coconut milk

Asia
Malaysia
Main course
Gluten-free
South East Asia

Method

Combine ingredients for spice paste in a food processor and blend until smooth.
Put the beef, coconut milk and spice paste in a wok and bring to a simmer. Cook over low heat until beef is tender.
Add the grated coconut, cumin and fennel. Continue to simmer until the sauce starts to thicken.
Add salt and sugar and continue to cook until the bee