Despite objection from her husband, Puan Maizul Aini Bt. Hj. Meor Yahya persevered in her home business of cooking and selling Rendang Tok.
Twenty years since starting this small enterprise, and eight years after moving to her current factory in Tambun’s Halal Park, Puan Maizul is the proud owner of a range of food products that carry her brand name, Aini. Aini Rendang Tok is retailed by selected Mydin Hypermarket outlets.
What started off as a passion in cooking has brought Puan Maizul a long way. Winning second place in a cooking competition with an acar presentation was the catalyst that pushed her to aim for greater heights.
Aini Rendang Tok is prepared using the secret recipe of Puan Maizul’s mother. Other food products by Aini are serunding (meat floss), dodol (confection), and of course, acar (pickles).
The 62-year-old graciously shared her recipe with us during a cooking demonstration at her factory in Halal Park. She said that her spices are home-made and her palm sugar (gula kabung) is sourced from one place only – Parit, Perak.
Other ingredients include coconut butter (kerisik), salt, coconut milk (santan), onion, garlic, and not forgetting, beef. Cooked over a slow fire for about eight hours, the mixture has to be turned regularly to ensure the meat is well done.
Rendang Tok, a “luxury” spicy beef dish amongst the Malay community, named as such because it was the first rendang of all rendang dishes, is said to be originated from Perak (some say Indonesia). Back in the old days, it was food for the royals.
Over the years, from Bukit Chandan in Kuala Kangsar, the Royal Town, its aroma and popularity spread and more people are able to get a taste of it. Today, it is a compulsory dish during Hari Raya celebrations, wedding feasts and thanksgiving.
To place an order for Puan Maizul’s Rendang Tok, serunding, dodol or acar, contact:
Semarak Mujarab Sdn. Bhd.
Add: D-15, Kawasan Industri MARA (KIM), Batu 7 1/2, Jalan Tambun, 31150 Ulu Kinta, Perak.
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