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)

4.1 (15 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
5041 kJ / 1206 kcal
Protein
47 g
Carbohydrates
103 g
Fat
72 g
Saturated fat
57 g
Fiber
11 g
Sodium
1209 mg

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