Rendang Hitam Pahang | FOTILE Kitchen Appliances Malaysia

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

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.
Add in beef and kerisik. Fry till quite soft while constantly adding water. Then add in dark soy sauce and kicap manis.
Fry for another 1/2 hour over low heat. Once the beef has softened, dish up and serve.

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