Tok Wan Beef Rendang

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

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
South East Asia
Gluten-free

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