50 g Idaman Suri Rendang Base
300 ml Water
70 ml Cooking Oil
1 kg Chicken/beef/mutton (cut into small pieces)
25 g Dehydrated coconut milk (DCM)
125 ml Water
** (Shake well)
70 g Roasted desiccated coconut (Kerisik)
5 pcs Kaffir lime leaves (finely sliced) (* Optional)
- Mix all ingredients (A), (B) and (C) well in a wok/pot. Cook until oil rises and fragrant and meat is tender.
- Add roasted desiccated coconut, cook until gravy becomes thicker or almost dry. Ready to serve.
*Optional: Add kaffir lime leaves for fresh flavor.
Important note: Require sufficient water to rehydrate natural dried ingredients
- For darker and sweeter flavor of Rendang Tok, add sweet soy sauce to taste.
- May add more water during cooking to tenderize meat.