Harry Cobean
Executive Chef
pure comfort and a one pot wonder.a spicy,creamy,coconutty dish from malaysia/indonesia where it is one of the dishes served for eid apparently.....but not with pork obviously.also works particularly well with cubed stewing steak,less work but with a longer cooking time,and with the potatoes added 20 mins from the end.rendang is another one of those dishes with countless variations.....this is mine,enough for two
FOR THE PORK BALLS
a)1lb(400grms)lean minced(ground)pork
b)glug or two of fish sauce
c)cayenne/finely chopped chilli/chilli flakes to taste
d)minced/pureed garlic to taste
e)ground black pepper
f)pinch of caster sugar
g)breadcrumbs to bind
PORK BALL METHOD
a)chuck it all in a bowl,mix by hand,roll into balls,refrigerate
FOR THE RENDANG
a)one large onion or a couple of large shallots peeled & chopped
b)2 inch(5cms)piece fresh ginger peeled & chopped
c)3 or 4 garlic cloves peeled & chopped
d)2tsps ground turmeric
e)1tsp ground coriander
f)0.5tsp ground cloves
g)1tsp ground cinnamon
h)juice of a lime
i)2tsps soft brown sugar
j)1tbls dessicated coconut lightly browned in the oven
k)2 or 3 kaffir lime leaves
l)glug or two of fish sauce/soy sauce
m)1 can of coconut milk
n)2 or three heads of star anise(could use chinese five spice powder in an emergency)
o)few waxy spuds peeled & chopped if you want.a lot of rendangs do have spuds but that's up to you
p)couple of lemongrass stems,tough outer leaves removed & bashed to split
q)fresh red chillies to taste sliced
THE METHOD
1) chuck a) to l) in a blender & whizz til smooth
2)heat a wok til smokin',add a glug of peanut/groundnut oil,brown your balls(ouch!)add chilli & spuds,turn a few times in oil.
3)add the paste from the blender,coconut milk,spuds,star anise,lemongrass stems
4)bring to boil then simmer gently for 30/40 mins.....add water if necessary during cooking but rendang is traditionally a dryish curry.
5)ENJOY!!
FOR THE PORK BALLS
a)1lb(400grms)lean minced(ground)pork
b)glug or two of fish sauce
c)cayenne/finely chopped chilli/chilli flakes to taste
d)minced/pureed garlic to taste
e)ground black pepper
f)pinch of caster sugar
g)breadcrumbs to bind
PORK BALL METHOD
a)chuck it all in a bowl,mix by hand,roll into balls,refrigerate
FOR THE RENDANG
a)one large onion or a couple of large shallots peeled & chopped
b)2 inch(5cms)piece fresh ginger peeled & chopped
c)3 or 4 garlic cloves peeled & chopped
d)2tsps ground turmeric
e)1tsp ground coriander
f)0.5tsp ground cloves
g)1tsp ground cinnamon
h)juice of a lime
i)2tsps soft brown sugar
j)1tbls dessicated coconut lightly browned in the oven
k)2 or 3 kaffir lime leaves
l)glug or two of fish sauce/soy sauce
m)1 can of coconut milk
n)2 or three heads of star anise(could use chinese five spice powder in an emergency)
o)few waxy spuds peeled & chopped if you want.a lot of rendangs do have spuds but that's up to you
p)couple of lemongrass stems,tough outer leaves removed & bashed to split
q)fresh red chillies to taste sliced
THE METHOD
1) chuck a) to l) in a blender & whizz til smooth
2)heat a wok til smokin',add a glug of peanut/groundnut oil,brown your balls(ouch!)add chilli & spuds,turn a few times in oil.
3)add the paste from the blender,coconut milk,spuds,star anise,lemongrass stems
4)bring to boil then simmer gently for 30/40 mins.....add water if necessary during cooking but rendang is traditionally a dryish curry.
5)ENJOY!!
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