Rendang

 


Ingredient A
Chop them all and then blend it in a food processor until fine.
6 Onions
15 Shallots
10 Garlic
5 cm long of Ginger
8 cm of Galangal
3 Lemon Grass
Chili (some may use the bird peppers else you can use the dried ones - usually they are red in color)
** you can opt for either or, the only different it’ll do is the color of your rendang.
** the amount of this cili is again depending on your tolerance level towards spicy food. I usually go for loads of them say maybe 150 gram?  

Ingredient B
Finely slice
1 big Turmeric Leaves
10 pieces of Lime Leaves
 
Ingredient C
1 tea spoon of Turmeric Powder
2 pieces of tamarind skin
Sugar to taste
Salt to taste

Ingredient D
Kerisik (toasted coconut)

Ingredient E
600 grams Beef (cut them into cubes) / Chicken (cut them into desired size)  

Ingredient F
1 liter of Thick Coconut Milk
** I would usually go for fresh coconut milk, as it taste better than the instant one. ;)








How To
 

1.    In a large wok, add in Ingredient A and Ingredient E
2.    Wait until Ingredient E soften and the water starts to lessen (if you opt for chicken you don’t have to wait that long)
3.    Once the mixture has become concentrated, you can throw in the Ingredient F (Coconut Milk) :P
4.    Leave it simmer on medium heat for maybe around 15 minutes don’t forget to stir  them ;)
5.    Now add in turmeric powder, Ingredient D ( Kerisik / Toasted coconut) followed by the leaves, both lime and turmeric leaves until it blend well with the meat.
6.    Lower the heat to low, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
7.    Add salt, sugar and the sliced tamarind to taste
 

HAPPY COOKING!

;)





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