Perak-style beef rendang (Rendang tok) from Simply Sedap! Chef Wan's Favourite Recipes: Oriental cooking made easy by Asia's top celebrity chef by Wan Ismail

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Notes about this recipe

  • sharifah on August 06, 2014

    This was nice...but not as dark as I thought it should be. Perhaps it was my fault for not cooking it longer to dry and darken it. It took over 2 hours to get to an 'almost dry' stage as instructed. I used 4 Tbs of chilli paste as per recipe, which was very spicy! But as this was my first go at making rendang from scratch.....I'll know to cook it longer next time.

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