RENDANG PADANG

Rendang is a dish using  chicken, beef, mutton or even seafood slow cooked with dried/fresh  chili, onion, ginger, galangal, fragrant leaves in coconut milk until the the liquid is dried up and the meat is tender. It is part of  essential meal for festive occasions in South East Asian countries.

There are many variations to cook this dish.  For spicy food lovers, this Rendang Padang uses  bird's eye chili (chili padi)  which can be varied according to your taste.  The slow cook process allows the meat to absorb all the spices and becomes soft. This also requires  frequent stirring so it does not stick to the bottom of the pan..

 

RENDANG PADANG
Serves   8-10

1 kg beef/mutton cut into 2 in cubes
1 turmeric leaf finely sliced
3 lime leaves finely sliced
3 bruised lemongrass white part only
1 in galangal bruised
6  cups  coconut milk
2 pieces dried tamarind skin
 salt and brown sugar to taste
cooking oil

GROUND
10   red  chili
15  bird's eye chili
15  shallots
5 garlic
2 in ginger

METHOD

Heat the oil in a non stick pot, fry blended ingredients until fragrant.

Add cleaned meat, bruised lemongrass and galangal,  stir well until well coated with spices.

Add in the coconut milk, turmeric leaf and lime leaves. Reduce the heat, cover and cook until liquid is reduced. Stir constantly.

Now add the salt, tamarind skin  and sugar. Cook until semi dry.

Serve with rice,  compressed rice or bread.

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