Malay Beef Kerutuk – Kerutuk Daging

Another dish from the state Kelantan, Malaysia, Kerutuk is a variation of Rendang. Chillies and Turmeric are optional. Renowned Malaysian Chef Wan made a good tutorial (in English) of Terengganu-style Kerutuk on YouTube.

  1. 450 g Beef (cubed)
  2. Kerutuk Curry
  3. 100 g Yellow Onions (diced)
  4. 30 g Shallots (finely sliced)
  5. 1/2 amount Lemongrass Paste (see below)
  6. 1 Tbsp Kerutuk Spice Mix (see below)
  7. 3-4 Tbsp Coconut Paste (Kerisik)
  8. 1 Tbsp Palm Sugar
  9. 2 pc Tamarind Slice
  10. 1 cup Coconut Milk
  11. 1 cup Water/Stock
  12. 1 set 4 Sekawan Spice Mix (see below)
  13. 2 pc Turmeric Leaf (roughly chop Optional)
  14. as needed Cooking Oil
  15. as needed Salt to taste
  16. Marinade
  17. 1/2 amount Lemongrass Paste (see below)
  18. 1 Tbsp Kerutuk Spice Mix (see below)
  19. 2 g Salt
  20. Caramelised Onions
  21. 250 g Red Onions (thinly sliced)
  22. 2 Tbsp Ghee/Butter/Oil
  23. 1 g Salt
  24. Lemongrass Paste – ground into paste
  25. 30 g Lemongrass Stalks
  26. 30 g Shallots
  27. 20 g Garlic
  28. 20 g Ginger
  29. 20 g Galangal
  30. Kerutuk Spice Mix – mix well
  31. 1 Tbsp Coriander Powder
  32. 1 tsp Cumin Powder
  33. 1 tsp Fennel Powder
  34. 1 tsp Black Pepper Powder
  35. 4 Sekawan Spice Mix
  36. 1 pc Cinnamon Stick
  37. 2 pc Star Anise
  38. 3-4 pc Cardamom Pods
  39. 4-5 pc Cloves
  1. Change MARINADE: marinate the beef with 1/2 tsp Salt 1/2 amount of Lemongrass Paste and 1 Tbsp of Kerutuk Spice Mix for 30 minutes or more PIC: clockwise from top left – Lemongrass Paste Tamarind Slice amp Palm Sugar 4 Sekawan Spice Mix Kerutuk Spice Mix
  2. CARAMELISED ONIONS: heat 2 Tbsp of Ghee/Oil on low heat Add the Red Onions and 1 pinch of Salt Sauté the Onions until it becomes dark brown Remove and let it cool Once cooled ground the Onions into a paste and set aside
  3. BEEF: in a large wok heat up 3 Tbsp of Cooking Oil until hot Fry the Beef until brown all over remove and set aside
  4. SAUCE BASE: heat 3-4 Tbsp of Cooking Oil until hot Add the 4 Sekawan Spice Mix and fry them for 10 seconds Then add the Yellow Onions Shallots and sauté them until fragrant Next add the remaining Lemongrass Paste as well as 1 Tbsp Kerutuk Spice Mix mix well and cook them for 10 seconds or until fragrant
  5. ASSEMBLY: add 1 cup of Water Salt Palm Sugar Tamarind Slice and Caramelised Onions Cook until the Caramelised Onions have dissolve and integrated with the Sauce Then add the Beef the Coconut Milk the Coconut Paste the Turmeric​ Leaves and mix well Continue to cook until the liquid has evaporated Serve with Paratha Bread or Rice and garnish with Fresh Coriander

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