Rendang Tok with Pulut Kuning (Perak Beef Rendang with Yellow Glutinous Rice)
TM6 TM5

Rendang Tok with Pulut Kuning (Perak Beef Rendang with Yellow Glutinous Rice)

4.6 ( 47 ratings )

Ingredients

Pulut kunyit

  • 500 g glutinous rice rinsed
  • 1000 g water
  • 1 tsp ground turmeric
  • 2 dried tamarind pieces (asam keping)
  • 2 tsp salt
  • 2 pandan leaves tied into knots

Rendang Tok

  • 1250 g fresh coconut milk
  • 2 ½ tsp salt
  • 1 tbsp sugar
  • 2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp black peppercorns
  • 4 cloves
  • 1 star anise
  • 15 dried chillies deseeded, soaked to soften
  • 100 g shallots
  • 2 garlic cloves
  • 15 g fresh ginger
  • 20 g fresh turmeric
  • 20 g fresh galangal
  • 3 stalks fresh lemongrass white part only
  • 50 g water
  • 100 g toasted coconut paste (kerisik) (see tips)
  • 2 dried bay leaves
  • 5 kaffir lime leaves
  • 30 g virgin coconut oil
  • 1000 g beef chuck cut in cubes (5 cm)
  • 1 sprig fresh coriander chopped, to garnish

Nutrition
per 1 portion
Calories
1206 kcal / 5041 kJ
Protein
47 g
Fat
72 g
Carbohydrates
103 g
Fibre
11 g
Saturated Fat
57 g
Sodium
1209 mg

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