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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.

Rendang Tok

  • 1 kg ​Beef from sirloin

  • 1 no Cinnamon stick
  • 1 tsp Cloves
  • 3 tsp ​Black peppercorn
  • 1 tsp ​Aniseed
  • 2 tsp Fennel seeds
  • 1 tbsp Coriander seeds
  • 2 tsp Cumin seeds

  • 6 nos Candlenut
  • 250 g ​Shallot
  • 6 cloves Garlic
  • 1 tbsp Grated ginger
  • 7 stalks Lemongrass
  • 260 g Chili giling

  • 3 pcs ​Tamarind slices (asam jawa)
  • 3 litre Coconut cream
  • 1/2 Coconut, made into kerisik
  • 3 tbsp Brown sugar
  • 1/4 no ​Roasted old coconut slices
  • 1 cup ​Palm oil
  • 2 tsp Salt
  • 2 nos ​Beef stock cubes

  1. Cut the sirloin into cubes.
  2. In a bowl, mix all spices together to make garam masala. Simply put them in a pan and slow roast until fragrant over medium fire, remove from pan and grind in food processor to powder form.
  3. Blend all ingredients from B in a blender to paste form.
  4. Marinate beef cubes with garam masala and chill overnight.
  5. Heat QBB Ghee over medium fire in a saucepan and saute beef until almost dry, add in paste and continue cooking until red coloured oil is formed on the surface.
  6. Add in coconut cream, then tamarind slices and continue to simmer until liquid is reduced to half.
  7. Kerisik and roasted coconut slices may be added in now, continue cooking on low fire until beef is tender (you may need extra water to continue cooking the beef if tenderness is not yet achieved).
  8. Add seasonings like brown sugar, salt and beef stock.
  9. Serve this rendang over rice or lemang.

This famous rendang is believed to have orginated from the state of Perak, it has the most extensive list of ingredients used compared to other types of rendang. Traditionally, this rendang was to be created for the royals as a means to utilise rare spices that were out of the reach of the general public. The unique characteristic of this rendang is that it contains roasted coconut flesh that is supposed to provide a creamy consistency to the rendang upon cooking.

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