Imagine it's the third 3rd day of raya, you still have a lot of rendang left and you're unsure of what to do with it? Try this recipe.
Rendang is one of the most popular Indonesian food beside nasi goreng and mie goreng. Beef rendang is probably the most well-known Indonesian food but there are many different variations of rendang. Every village and family has its own version. You can use different spices and different proteins, but what they have in common is the end result should be somewhat blackened and all the spices and coconut milk have to be caramelized for it to be called rendang. If you make these Potato Rendang be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Broccoli and Potato Croquettes Potato Rendang Ingredients 500gr baby potatoes 1 turmeric leaves 2 kaffir lime leaves 500 ml coconut milk Salt and sugar to taste Spices paste 100g shallots 15g garlic 100g red chilies, de-seeded 5g ginger 10g galangal 10g candlenuts 2 tbsp tamarind juice Direction Grind all the spice paste ingredients in a food processor until smooth. Heat about 1 tbsp coconut oil in a pan. Add spices paste and stir fry over medium heat until fragrant or for about 3 minutes. Add baby potatoes to the wok …
How to make a Vegan Mushroom Rendang Curry. INGREDIENTS: Serves 2 ¼ cup [3oz] desiccated coconut used frozen20 oz King oyster mushrooms hand torn into large chunks3 tablespoons palm sugar or coconut sugar (adjust to taste)green part of lemongrass fro
How to make a Rendang Ayam Curry. Ingredients: Serves 8 80g dried chilli paste1 pre-cut whole chicken (1.8kg approx)250ml Anchor UHT Extra Yield Cooking Cream300ml water2Tbsp coconut "kerisik"1pc turmeric leaf2pcs fresh lime leaves2pcs dried tamarind slicessalt & coarse black pepper to
How to make a Beef Rendang Curry. INGREDIENTS: Serves 4 1 1/2 lbs. (0.6 kg) boneless beef short ribs, cut into cubes5 tablespoons cooking oil1 stick cinnamon, about 2-inch length3 cloves3 star anise3 cardamom pods1 lemongrass, cut into 4-inch length and pounded1 cup thick coconut milk or coconut cre