Hello everyone,
If you ever been to Indonesia, you probably came across a
dish named “rendang”, and if you haven’t tried it then you missed out big time
as it probably is (in my opinion) one of the best meal the archipelago has to
offer. Stop me if I am wrong but as far as I know every country has its own
stew. Ireland with their Irish stew, France with their burgundy beef and those
are only some among many. Indonesia also has its stew with the rendang despite
the fact that the taste has nothing to do with the western stews. But as it
includes meat and veggies slow cooked in sauce I guess the definition of stew
applies there. Anyway enough about semantic, the recipe itself is, in addition of
being very tasty, also surprisingly easy to cook.
The rendang is originaly from the province of Sumatra Barat and could probably be considered a kind of curry even if you'll see that it is quite different from the curries you might be used to.
| Preparation: 15 mn | Cooking: 30 mn | Total time: 45 mn | |||
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One of the best meal Indonesia has to offer, between stew and curry, the rendang will definitely spice up your diet.
Ingredients:
1 big potato
1 l coconut milk
250 g rendang paste (ginger paste roughly 1/4, turmeric paste roughly 1/8, galangal paste roughly 5/8)
4 candlenuts
3-4 small red onions
1 garlic clove
1 Turmeric leaf
4 Kaffir lime leaves
chili paste (without it your rendang will be less spicy of course but also take a brow-grayish color like mine (yes, I didn't have any chili paste so I used regular chilies...)
Preparation:
- Peel the potato and chop it along with the garlic clove and the red onions rince them along with the turmeric leaf and the lime leaves.
- Fry the garlic and onions in some oil until they get colored and then add the rendang paste and the chili paste to taste. Keep frying for 3-5 mn until the paste gets less watery.
- Chop your meat into bites and add it to the mixture along with the potato and the coconut milk.
- Crush your candlenuts in a mortar and add them too with the limes leaves and the turmeric leaf.
- Slow cook while stirring regularly until the rendang becomes a paste again (30 mn give or take). Rectify the seasoning with some salt. CAREFUL, If you use potatoes make sure you cook them long enough, add some extra coconut milk if needed or water if you don't have any left.
- Serve with rice.
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Variations:
The rendang taste rely heavily on its paste. try several until you find the one you like.
You may completly omit the meat and use only the potato or the opposite: only use meat.
You may replace the beef by some chicken or some lamb.
You may completly omit the meat and use only the potato or the opposite: only use meat.
You may replace the beef by some chicken or some lamb.
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Enjoy!
Cooking daddy
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