RENDANG TOK

Brief information Rendang Tok

Rendang tok Silver is well known. However, no exaggeration to say that the popularity of the traditional food Gaur state now has reached across the country.

Rendang tok actually said to have originated from Kampung Pisang Batu Gajah, Perak, which later spread to most districts in Perak.

Rendang Tok is the traditional Malay dishes with the taste and flavor of its own without added preservatives and artificial flavorings.

More unique, Rendang Tok cuisine is still prepared using traditional methods in the wood stove.

This dish is said to be carried on from generation to generation since ancient times because the method involves cooking spices and traditional ingredients.

Rendang tok name is also said to be used in ancient times as it is cooked by parents at that time and cooking methods are so dry and black. That's the origin of the name rendang tok.

 Recipes Rendang Tok Perak

Materials:
1 ½ kg beef (cut into cubes 5 cm)
150 gm shallots
120 gm garlic
150 gm ginger (ground)
10 stalks of lemongrass (finely ground)

Milled materials:
2 tbsp coriander powder
2 tablespoons chili powder
1 teaspoon fennel seeds
1 teaspoon cumin
½ tsp black pepper
10 cardamom pods
10 pieces of cloves
5 cm cinnamon stick
1 tsp ground turmeric
½ coconuts to be kerisik
2 coconuts (take coconut milk)
3 tsp coconut milk
2 teaspoons sugar
2 turmeric leaves