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Rendang Hitam Pahang

Ingredients A

  • Beef chunks / 3 chicken whole leg, chopped 300 g
  • Dark soy sauce 3 tbsp
  • Kicap manis 1 tbsp
  • Kerisik 1 tbsp
  • Water 2 cups

Ingredients B

  • Red onion (thinly slice) 1 non
  • Cinnamon stick 1 pc
  • Star anise 2 pcs
  • Cardamom 2 pcs

Paste

  • Dried chilies (boiled for 15min) 15 pcs
  • Young ginger 1 thumb size
  • Shallots 8 pcs
  • Garlic 6-7 cloves
  • Lemongrass 3 stalls
  • White vinegar 1 tsb
  • Salt, pepper and sugar Pinch of
  • Oil for blending 2-3 tbsp
  • Oil for frying

Method

      1. Blend all ingredients in the paste. Heat oil and fry ingredients A, till fragrant. Then add in the paste (without the dark soy sauce). Continue to fry till dry and oil starts to permeate.
      2. Add in beef and kerisik. Fry till quite soft while constantly adding water. Then add in dark soy sauce and kicap manis.
      3. Fry for another 1/2 hour over low heat. Once the beef has softened, dish up and serve.

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