Rendang Tok

Recipe sourced: Rosidiana Sidi Davis via star2@thestar.com.my
Ingredients:
For blending together:
2 tbsp coriander seeds
1 tbsp fennel seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
3 star anise
5 cloves

For blending together:
30 dried chilies, cut and boiled until soft
10 small onions
1 Big Onions i added
3" ginger
5 stalks lemongrass
1/2" galangal
1/2" turmeric root

For cooking:
1 cup corn oil
1kg beef tenderloin i used chicken
40ml thick coconut milk
3 tbsp kerisik
1/2 a block of gula melaka
3 pieces asam keping
3 turmeric leaves, sliced thinly
5 kaffir lime leaves, shredded
salt to taste

For garnishing:
One stalk turmeric leaves, sliced thinly.

Method:

Heat up the oil.  Pour in all the blended ingredients.

Mix together and cook until you get pecah minyak (a layer of oil emerges / oil separated).

This should take about 30 minutes.

Add the meat.  Cook until the meat is soft, 30-45 minutes.

Add the remaining ingredients and stir to mix well.

Cook the mixture until it is thick and dry.

Stir occasionally to avoid burning.

This should take about 1 1/2 hours.

Once the mixture dries up (depending on your preferred texture), turn off the heat.

Transfer the rendang onto a serving plate and garnish with thinly sliced turmeric leaves.