In the mood of Hari Raya...
I was thinking that since it IS the Hari Raya season, why not learn something about the Malay culture??
Today I'm going to introduce to you apopular dish which we know how to eat, but never actually wondered how it's cooked. Is it fried? Simmered? Braised?
Let's learn how to cook RENDANG!!!
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Rendang
Ingredients (a):
600g meat (you can use any beef or chicken, works just the same. You may also want to use mutton or lamb)
Milk of 3 coconuts
6 kaffir lime leaves
2 turmeric leaves
4 thai basil leaves
3 pieces dried tamarind
salt to taste
Ingredients (b)
6 large onions
3 cloves garlic
3 cm length ginger
20 red chillies
2 stalks lemongrass
3cm length galangal
Method:
Put all of ingredients(b) into a food processor and blend until smooth. Cut the meat (if not chicken) into 4cm dices. If you're using chicken then ask your local poultry merchant to cut them into small pieces and remove the skin from the chicken.
Once it's done put all of ingredients (a) and (b) together and simmer it using a very low flame. Leave to boil and continue simmering until the meat is cooked and the coconut milk breaks downand the mixture is relatively dry.
Remember to continue stirring in the process of simmering to prevent the rendang from getting burnt. This takes about 2-3 hours. Serves 3-6.
Today I'm going to introduce to you apopular dish which we know how to eat, but never actually wondered how it's cooked. Is it fried? Simmered? Braised?
Let's learn how to cook RENDANG!!!
**********
Rendang
Ingredients (a):
600g meat (you can use any beef or chicken, works just the same. You may also want to use mutton or lamb)
Milk of 3 coconuts
6 kaffir lime leaves
2 turmeric leaves
4 thai basil leaves
3 pieces dried tamarind
salt to taste
Ingredients (b)
6 large onions
3 cloves garlic
3 cm length ginger
20 red chillies
2 stalks lemongrass
3cm length galangal
Method:
Put all of ingredients(b) into a food processor and blend until smooth. Cut the meat (if not chicken) into 4cm dices. If you're using chicken then ask your local poultry merchant to cut them into small pieces and remove the skin from the chicken.
Once it's done put all of ingredients (a) and (b) together and simmer it using a very low flame. Leave to boil and continue simmering until the meat is cooked and the coconut milk breaks downand the mixture is relatively dry.
Remember to continue stirring in the process of simmering to prevent the rendang from getting burnt. This takes about 2-3 hours. Serves 3-6.