Good morning and Selamat Hari Raya, dear friends 😀
Today is known as Hari Raya Aidilfitri in Malaysia and as I am posting this, there are joyous sounds of fireworks in my area. Muslims all over the world are celebrating the end of their month long fasting (Ramadan), and today, there are prayers of thanksgiving, new clothes are worn, forgiveness is asked from elders and friends, and delicious home-cooked delicacies are brought out as friends of all races drop by to visit their Muslim friends. 😀
This year, I decided to cook some traditional Malay food to celebrate today’s festive occasion with my family. Yesterday, I was slaving away in the kitchen from 10am until 7pm in the evening to cook Ketupat (rice in coconut leaf casings), Makcik Sham’s Beef Rendang (Aunty’s Dried Beef Rendang ), and Kuah Kacang (Peanut Sauce, which is also served with Satay) . My efforts were well worth it and my face was beaming away when I saw my husband and children enjoying those dishes today, going for second and third helpings! 😆
So, for today, I will post this Dry Beef Curry recipe for you to try. I will be putting the substitute ingredients in brackets for those of you that can’t get them where you stay. 😉
I first tasted this delicious rendang 4 years ago from the elderly (78 years old) makcik (aunty) named fondly as Makcik Sham, who was my neighbour. She lived alone with her husband and every year, she would give me some homemade rendang, lemang and ketupat.
The rendang was so delicious that I asked her for her family recipe and she taught me roughly (because she didn’t use exact the measurements) how to cook this Rendang Tok. After sourcing for a good recipe, I tried my hand cooking and the results were fantastic tasting Rendang Tok! The recipe may look tedious and difficult, but if you follow the steps here, it is very easy to cook and the taste is worth a zillion times the efforts you put into it! :-
Makcik’s Rendang Tok
1 kg topside beef, cut into 1-inch cubes
Ingredients to be blended with 1/2 cup water :-
10 fresh red chillies, deseeded
10 dried red chillies, soaked in hot water, deseeded
1 inch knob ginger
1 inch knob galangal/lengkuas (if don’t have this, replace with ginger)
1 inch knob fresh turmeric, or 1 tbsp turmeric powder
1 tsp cumin powder
1 tsp fennel powder
(* if don’t have cumin and fennel, replace with meat curry powder)
1 tbsp white pepper
1/2 tsp black pepper
25 shallots (or 4 large onions)
8 cloves garlic
Method – Marinate the beef together with the blended ingredients for 2 hours before cooking.
2 1/2 cups coconut milk (from 2 coconuts, or 2 cans or 2 boxes)
3 pieces Kaffir Lime leaves
3 stalks Serai/Lemon Grass (use bottom 3 inches, bruised lightly to let out aromatic oils)
1 10-inch daun kunit or turmeric leaf, finely shredded
kerisik (1 cup grated fresh coconut or dried dessicated coconut, dry toasted in pan over small fire until golden brown. Chop finely in food processor, or pounded in pestle and mortar)
** Salt & Sugar, to be added when the rendang is almost done
1) Bring beef and marinade, and all other ingredients (**except salt) in a wok or large, deep pan to boil.
2) Lower heat to medium, stirring occasionally to prevent burning and cook until the liquid is almost dry – takes about 1 1/2 hours or so.
3) Season to taste, and remove from heat. The rendang tastes even better the next day as the flavours would have mellowed.
Serve with ketupat or hot white rice or with bread. Be sure to have some freshly cut cucumbers on the side.
I will post the Kuah Kacang recipe later. 😉
May your days be filled with sunshine, joy and love always!