Rendang Tok
1 1/2 kg beef cut into small cubes 1cm thick
200g shallots, thinly sliced
120g garlic, thinly sliced
150g ginger thinly sliced and julienned
1 1/2 tsp salt
2 tsp sugar
150 g grated coconut, fry dry (kerisik), set aside
3 cups coconut milk or milk
2 tblsp oil

To be ground finely:
2 tblsp coriander (ketumbar)
2 tblsp chili powder
1 tsp cumin (jintan putih)
1 tsp fennel (jintan manis)
1/2 tsp peppercorns
6 pods cardamom seeds (buah pelaga)
6 pcs cloves
3 cm fresh turmeric (kunyit)

5 cm cinnamon stick
2 stalks lemon grass (serai) bruised
2 turmeric leaves finely sliced

Marinate the beef slices with the sliced shallots, garlic, giner, 2 cups coconut milk, salt, and kerisik for 2 hours.

Heat oil, saute lemon grass, cinnamon stick and all the grounded ingredients until aroma rises.

Add the marinated meat and stir well. Allow to simmer gently until tender.

If mixture thickens too fast, lower flame and add more coconut milk until all has been used up.

Cook until dry and dark in color.

Notes:
-Some people like to add in 3 turmeric leaves (daun kunyit) sliced thinly; and also 2 stalks of lemon grass (batang serai); just cut it up and beat it to give it added flavour. This is optional.

- 1/2 shredded coconut (to be fried slightly so it gives off an amazing aroma) to be added later to the dish.

- 3 1/2 cups of coconut milk can be extracted from 3 1/2 grated coconut. Alternatively, normal milk can be used. With coconut milk, the dish is richer in taste.

- Best served with rice, nasi hempit, nasi kunyit or ketupat.

-Can be kept in the freezer for a week or more.