When we think of Ramadan or Hari Raya, an important change comes to mind.
In this third of four recipes from “Tim Cooks: Ramadan Edition,” Chef Timothy Sebastian shares his recipes for rendang tok, nasi lemak and sambal tumis. Sambal, which he learned from his mother, is hot and spicy. It complements the spicy nasi lemak cooked with pandan leaves, and it doesn’t lack for an appearance from the star of the show: rendang tok. And this rendang tok really shines because the beef melts in your mouth and gives it rich flavors – so don’t be surprised if people can’t resist this second ( or three) enable!1. Nasi lemak
Ingredients (Serving Size: 2.1kg)
1kg fragrant rice (beras wangi)
50 g pandan leaves (cut into 2.5 cm pieces)
1.3 liters of water
150 g coconut milk (Santa Claus)
25 g of salt
1 red onion (cut in half)
50 g ginger (chopped)
Procedure
First, boil water in a pot. Then, soak the pandan leaves in water for 30 seconds. Rinse and rinse under running water. Remove and mix it with water until the leaf dissolves in the water and turns green.
Wash the rice five times until the water runs clear. Drain well and put in a rice cooker. Next, put the mixture on top of the rice and pour the pandan water. Then add coconut milk and salt. Mix well to dissolve the salt. Then add red onions and ginger for flavor.
Place the pot in the rice cooker and stir. Once cooked, leave to rest for 30 minutes under the heat function.
Remove the red onions and ginger and stir in the rice. Shelf life: Three days if refrigerated
Tip: Blanching the pandan leaves first gives the nasi lemak a nice green color.
2. Rendang Tok
Ingredients (Parts: 2.6 kg or 13 portions of 200 g each)
2.25kg beef brisket
1.12 kg red onions – cut and sliced
38g ginger – cut and peeled
38g fresh turmeric – cut and sliced
55 g of galangal – peeled and sliced
38 g lemongrass – pieces
115 g garlic – cut
750 g water (A)
115g cooking oil
2 cinnamon sticks
Anise 4 stars
150 g of “giling” eyelashes.
10 g of the previous one
18 g cumin powder
18 g of powdered coriander
18g Baba beef curry powder
5g ground black pepper
200 g of coconut milk (Santa Claus)
20 g of tamarind (asam jawa)
100 g water to mix with tamarind (B)
750 g water (c)
60 g dark soy sauce
150g “kerisik” (cut into small pieces) *
18 g chicken stock season
18 g of salt
55 g gula Melaka – cut into small pieces
3 turmeric leaves – removed and chopped
4 kaffir lime leaves – to be removed
*Kerisik is coconut that is fried and then put on fire.
Procedure
Trim the brisket and cut into cubes measuring 2.54 cm (1 inch) high x 5.08 cm (2 inches) long x 1.27 cm (0.5 inch). Blend the red onion, ginger, galangal, turmeric, lemongrass and garlic in water (A) until soft and smooth. Add chili “giling” to the mixed mixture. Be prepared.
Mix tamarind with water (B), drain and set aside. In a large pot, heat the cooking oil and fry the cinnamon sticks and star anise for 30 seconds until fragrant.
Turn off the heat and carefully add the mixed mixture. Turn off the heat and bring the mixture to a boil. Then reduce the heat and simmer for an hour. After an hour, add tamarind water, water (C), coriander powder, chicken broth salt, cumin powder, curry powder, black pepper, coconut milk, garam masala, salt and beef cubes.
Mix well and bring to a boil. Then reduce the heat and simmer for three hours. Keep stirring to make sure the mixture doesn’t burn on the bottom of the pan. After three hours, add soy sauce, “kerisik” and gula Melaka.
Increase the heat and stir the mixture constantly for 10 minutes until blended or dry. Stirring will prevent the mixture from burning at the bottom of the pan.
Finally, add the turmeric and kaffir lime leaves. Put on low heat for 5 to 10 minutes. Remove from heat. Shelf life: Three days if refrigerated; a month if cold
Tip: The type of beef used will affect the cooking time. High quality beef will take less time to cook. If you use local or imported Indian beef, the cooking time is longer. This recipe is based on Australian beef brisket.
