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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