Recipe: Rendang Tok

In preparation for Hari Raya, Ipoh Echo is pleased to present a series of recipes to make your festivities more enjoyable.

*This recipe is translated and reposted with permission from OResepi on Facebook.

Rendang Tok


  • 1kg Beef
  • 10 cloves Shallot (ground finely) 
  • 5 cloves Garlic (ground finely)
  • 3cm Lengkuas or Galangal (ground finely) 
  • 3cm Ginger (ground finely)
  • 5 stalks of lemongrass (ground finely) 
  • 5 tsp chilli paste (ground finely) 
  • A pinch of turmeric (ground finely) 
  • 2 pcs turmeric leaves (sliced thinly)
  • 1 tsp coriander (roasted and ground finely)
  • 1 tsp aniseed (roasted and ground finely)
  • 1 tsp cumin (roasted and ground finely)
  • 1kg thickened coconut milk 
  • 50g Gula melaka 
  • 3 tsp Kerisik (toasted grated coconut)
  • 15ml Tamarind juice 
  • Salt to taste

Stir-fry ingredients: 

  • 2 sticks of cinnamon 
  • 4 pcs star anise
  • 5 pcs clove 
  • 6 pcs cardamom 


  1. Mix and coat the beef with ground coriander, aniseed and cumin. Marinate overnight. 
  2. Cook the marinated meat in a wok over low heat with a little water until tender. Remove and set aside. 
  3. Heat oil in a wok, then stir-fry the rest of the ground ingredients with cinnamon, star anise, cloves and cardamoms. Continue until fragrant or until the oil separates. 
  4. Add in the cooked beef and mix thoroughly. Then add in coconut milk and kerisik and stir continuously over low heat. 
  5. Add in tamarind  juice, gula melaka and turmeric, then stir until the gravy has thickened. Only add salt to taste once it has. 
  6. Plate and serve. 
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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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