Rendang Tok Perak

The last installment of Malaysia Food Fest (MFF) brings us to Perak and it is just in time for Eid al-Fitr. After a long month of Ramadan, it is time for our Muslim friends to break fast and celebrate during what is more commonly known as “Hari Raya Puasa” over here in Malaysia and Singapore. One of the absolute must-haves for Hari Raya celebration is a spicy beef stew which originated from Indonesia called “Rendang“. I’d cooked Rendang Daging Rembau earlier this year for Negeri Sembilan but rendang cooking has a long withstanding tradition in Malaysia and has since evolved and developed so many varieties, with almost every state having their own unique variation. So it comes as no surprise that Perak too has its own “special” rendang and rightfully so as it is very famous, enjoyed by not only the Perakians but also visitors to the state. “Rendang Tok” as it is known, with “Tok” to mean royalty, this delicious rendang is literally food befitting the kings!
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August 6, 2013 | Categories: Food, Simple Eats | Tags: bawang merah, bawang putih, beef, black pepper, buah pelaga, bunga cangkir, cardamom, chili powder, cloves, coconut milk, coconut sugar, coriander, cumin, Daging, daun kunyit, daun limau kurut, fennel, galangal, garlic, ginger, ground spices, gula melaka, halia, hari raya, jintan manis, jintan putih, kaffir lime leaves, kerisik, ketumbar, kunyit hidup, lada hitam, lemongrass, lengkwas, malay, Perak, Rendang Tok, santan, serai, shallots, spices, toasted coconut, tumeric leaf, tumeric root | 17 Comments