Meat Rendang

Name: Meat Rendang
Cuisine: British
Ingredients: 2 C (175 g) fine desiccated coconut; 1 large brown onion; 1/2 large red onion; 6 garlic; 1/2 C sliced lemon grass (use white part); 1/4 C candlenuts; 4 inches galangal - sliced; 2 inches ginger - sliced; 3 tbsp chili paste; 2 tsp turmeric powder; 2 tsp cumin powder; 2 tsp fennel powder; 1 tbsp coriander powder; 1 small piece/slice of tamarind peel; 1 Can Coconut Cream (Ayam Brand); 1-2 tbsp sugar; 2 tsp chicken seasoning powder (we use Knorr); to taste Salt; 3-4 tbsp thinly sliced young turmeric leaves

Pinkblanket's Kitchen @pinkblanketskitchen

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Ingredients

A. 1.8 kg Meat - sliced or cubed
B. Toasted Coconut Paste @ Kerisik
2 C (175 g)fine desiccated coconut
C. Blended Paste
1large brown onion
1/2large red onion
6garlic
1/2 Csliced lemon grass (use white part)
1/4 Ccandlenuts
4 inchesgalangal - sliced
2 inchesginger - sliced
D. Other spices
3 tbspchili paste
2 tspturmeric powder
2 tspcumin powder
2 tspfennel powder
1 tbspcoriander powder
1small piece/slice of tamarind peel
E. Seasoning
1 CanCoconut Cream (Ayam Brand)
1-2 tbspsugar
2 tspchicken seasoning powder (we use Knorr)
to tasteSalt
3-4 tbspthinly sliced young turmeric leaves

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Steps

1

A - Slice or cube meat and wash in hot water for few minutes. Keep aside. B - Toast finely desiccated coconut in a wok (without oil) over medium heat until it turns golden brown. This toasted coconut is then pounded until it turns into oily brown paste. Another alternative is to blend this toasted coconut into a very creamy paste.
2

Next, blend ingredients in C with 1/4 C of water. Keep aside. Prepare the rest of the ingredients. For chili paste, use store bought or soak few cups of deseeded dried chillies in hot water until soft. Blend into a very fine paste. Use 2-3 tablespoons for this recipe. Refrigerate the rest of the paste for other dishes/recipes. Next, thinly slice young turmeric leaves. Keep aside.
3

Cooking the rendang - in a big wok, heat up a cup of cooking oil. Add in C (blended paste) and cook for few minutes until translucent and aromatic. Add D (other spices) and keep stirring for 5 minutes.
4

Add A (sliced meat). Stir well. Cover for few minutes. Remove the lid. Season with sugar, chicken seasoning powder and salt. Put the lid on and leave covered for few minutes. Add coconut milk. Leave to cook until little liquid left and meat is tender. Add sliced turmeric leaves and B (toasted coconut paste). Stir to make sure everything is well-mixed. Remove from the heat and serve with sticky rice or steamed rice.