- Rendang with meat of your choice best with beef or chicken. ( Daging is beef and chicken This recipe makes about 10 portions. Tastes great the next day too
Beef -1 kg or chicken
Ginger
Garlic
Kaffir lime leaf
Fried shallots
Raw red onion
Bay leaf( traditionally used is Daun Salam – cassia leaf )
Coriander 10 g/2 t
Cumin 5 g/1 t
Salt-10 g
Stock powder-5 g
Palm sugar/Brown sugar/ gula melak-10 g
Grind all ingredients above with minimal water to a semi smooth paste.
Heat about 50 ml oil, and add paste and slow cook- this process take a long time so be patient. Wash out the blender jar and use that water in small quantities to prevent it from burning or sticking.Use the heaviest bottom pan you have and DO not multi task, if you do you have a burnt mess, which even the worm farm cannot use.
During the slow stir frying process, use 2-3 kaffir lime leaves and 1 stick of crushed lemongrass to cook in the pot and 1 star anise
You can add some coconut cream(100 ml), fish sauce- to taste, some dark soy sauce (2T/ 40 ml) for colour, some brown sugar (20 gms/ 1Tand some sweet soy sauce.(1T).
When the oil starts to ooze out that when the paste is done.That was the hard bit.
Next we add in diced meat, Thigh if using chicken and some beef topside/ rump , and add about 700 gms for this much paste.
Add some stock or water and bouillon powder.(abut 200ml)
Simmer on low heat till meat is really tender. Then reduce the liquid to almost dry coating paste.
Garnish with fresh chopped coriander, stems and leaves.
Eat with jasmince rice cooked with a mix of water and coconut cream or even crusty sourdough or a soft bap
Best made a day before so all the spice and meat become sublime.