Rendang Tok Perak / ~Usha Dapur~: ~Rendang Tok Perak~ / Jadi inilah kali pertama saya menayangkan resepi arwah bonda mertua.
Rendang tok sebenarnya dikatakan berasal dari kampung pisang batu gajah, perak yang kemudiannya tersebar ke kebanyakan daerah di perak. There are many versions of rendang. Namun, tidak keterlaluan jika dikatakan populariti makanan tradisi negeri seladang itu kini sudah sampai ke seluruh negara. As the liquid dries up during the cooking process, the meat becomes tender and absorbs all the lovely spices. Rendang tok is traditionally a dry rendang with no gravy but when cooked right, tastes phenomenal.
Ianya juga sedap dimakan bersama nasi panas2.
It is cooked with added spices and simmered over low heat for hours until the flavors are infused into the meat resulting in a tasty treat that is rich, dry and nutty. Rendang tok is one of perak's most famous malay dishes and was once served within palace confines only. Ours is a take on the famous rendang tok from perak. Jadi inilah kali pertama saya menayangkan resepi arwah bonda mertua. Kalau di perak ianya menjadi makanan utama pada hariraya. Sedap dimakan bersama lemang dan ketupat. The dish is made with one of the most extensive lists of ingredients for rendang , including many indian spices commonly found in indian curry as well as unusual additions such as lemon grass and cekur root. Ianya juga sedap dimakan bersama nasi panas2. Balik kelantan pun saya menyediakan rendang tok menggunakan daging korban. Saya belajar memasak rendang tok dari arwah bonda mertua. Resepi ini diambil dari resepi koleksi saya. Tapi masa tu, saya tidak pernah pulak mengambil gambar. Textur nya yang kering, berwarna gelap dan warna gelap tu bukannya datang dari kicap, tapi hasil.
Sedap dimakan bersama lemang dan ketupat. Rendang tok is traditionally a dry rendang with no gravy but when cooked right, tastes phenomenal. Ours is a take on the famous rendang tok from perak. Beberapa kali juga memasak sama sama dengan arwah sehingga saya dah boleh menghafal bahan bahannya. Resepi ini diambil dari resepi koleksi saya.
Resepi ini diambil dari resepi koleksi saya.
The dish is made with one of the most extensive lists of ingredients for rendang , including many indian spices commonly found in indian curry as well as unusual additions such as lemon grass and cekur root. Sedap dimakan bersama lemang dan ketupat. As the liquid dries up during the cooking process, the meat becomes tender and absorbs all the lovely spices. There are many versions of rendang. Tapi masa tu, saya tidak pernah pulak mengambil gambar. It is cooked with added spices and simmered over low heat for hours until the flavors are infused into the meat resulting in a tasty treat that is rich, dry and nutty. Beberapa kali juga memasak sama sama dengan arwah sehingga saya dah boleh menghafal bahan bahannya. Rendang is a popular dish served during the raya celebrations, and one of my favourite versions is the dark and dry beef rendang from perak, rendang tok. Rendang tok is one of perak's most famous malay dishes and was once served within palace confines only. Jadi inilah kali pertama saya menayangkan resepi arwah bonda mertua. Namun, tidak keterlaluan jika dikatakan populariti makanan tradisi negeri seladang itu kini sudah sampai ke seluruh negara. Ours is a take on the famous rendang tok from perak. Resepi ini diambil dari resepi koleksi saya.
Kalau di perak ianya menjadi makanan utama pada hariraya. Tapi masa tu, saya tidak pernah pulak mengambil gambar. Balik kelantan pun saya menyediakan rendang tok menggunakan daging korban. As the liquid dries up during the cooking process, the meat becomes tender and absorbs all the lovely spices. Rendang tok is one of perak's most famous malay dishes and was once served within palace confines only.
Balik kelantan pun saya menyediakan rendang tok menggunakan daging korban.
Balik kelantan pun saya menyediakan rendang tok menggunakan daging korban. Kalau di perak ianya menjadi makanan utama pada hariraya. Namun, tidak keterlaluan jika dikatakan populariti makanan tradisi negeri seladang itu kini sudah sampai ke seluruh negara. Ours is a take on the famous rendang tok from perak. Resepi ini diambil dari resepi koleksi saya. Tapi masa tu, saya tidak pernah pulak mengambil gambar. Rendang is a popular dish served during the raya celebrations, and one of my favourite versions is the dark and dry beef rendang from perak, rendang tok. Rendang tok is one of perak's most famous malay dishes and was once served within palace confines only. Textur nya yang kering, berwarna gelap dan warna gelap tu bukannya datang dari kicap, tapi hasil. Saya belajar memasak rendang tok dari arwah bonda mertua. There are many versions of rendang. Rendang tok sebenarnya dikatakan berasal dari kampung pisang batu gajah, perak yang kemudiannya tersebar ke kebanyakan daerah di perak. Ianya juga sedap dimakan bersama nasi panas2.
Rendang Tok Perak / ~Usha Dapur~: ~Rendang Tok Perak~ / Jadi inilah kali pertama saya menayangkan resepi arwah bonda mertua.. Rendang tok is traditionally a dry rendang with no gravy but when cooked right, tastes phenomenal. Rendang is a popular dish served during the raya celebrations, and one of my favourite versions is the dark and dry beef rendang from perak, rendang tok. It is cooked with added spices and simmered over low heat for hours until the flavors are infused into the meat resulting in a tasty treat that is rich, dry and nutty. Beberapa kali juga memasak sama sama dengan arwah sehingga saya dah boleh menghafal bahan bahannya. As the liquid dries up during the cooking process, the meat becomes tender and absorbs all the lovely spices.