Updated Rendang - Tok Rembau

We like to try making and eating different types of Rendang.  Rendang is a Malaysian style curry spiced with ground spices and thicken with ground toasted grated coconut. Flipping through the cookbooks we could not identify the last Rendang enjoyed. So instead, we decided to make Rendang Rembau from Negeri Sembilan. However, inspiration struck! My dear husband had just bought a box of fresh young coconut. We decided to marry Rendang Rembau with Rendang Tok from Perak, which incorporates the flesh of young coconut in their Rendang in addition to the kerisik (toasted grated coconut).

We enjoyed the Rendang although it could have been spicier. I guess winter chilies are not as spicy as those in hotter months. I will use dried chilies the next time.


Rendang Rembau Tok
2 1/2 lb of beed, cut into 2 in slices

Grounded ingredients coarsely
1 cup coriander, roasted
2 tablespoon black pepper

Ground together finely to a paste
2 in turmeric root
2 in ginger
1 in galangale
1 large red onion
1/2 cup chilies paste
3 tablespoon oil

Other preparations
3 stalks lemon grass, crushed
12 shallots, sliced
5 cloves garlic, sliced
1 cup grated coconut, toasted in a dry pan over low heat, then ground coarsely (kerisik)
1 cup flesh of young coconut, cut into thin strips

3 cups water
3 cups coconut milk
2 teaspoon salt

Method:
Season beef with grounded ingredients and marinate for 15 minutes to overnight. Put seasoned beef, crushed lemon grass, garlic, shallot, kerisik, young coconut strips and water in a pot. Bring to a boil. Lower heat and simmer for 40 minutes, stirring occasionally.

Add coconut milk, return to a boil. Lower heat and simmer for another 40 minutes or until mixture is almost dry. Stir frequently to preventing sticking and burning. Season with salt and continue to cook another 20-25 minutes until it dark brown and desired dryness. Adjust seasoning.

Serve with rice.

Fresh Turmeric Root from Garden

Strip of young coconut flesh

Coarsely grind toasted grated coconut

Beef with grounded ingredients

Add lemon grass, onion, garlic and kerisik

Add young coconut flesh and water

Add coconut milk, bring back to a boil. Reduce heat and simmer.

Cook until desired dryness

Serve