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|
Agristo crispy seasoned wedges skin on |
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2 kilograms |
beef stew |
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4 stalks |
lemon grass |
|
7 |
fresh salam leaf, 'Indonesian bay leaf' |
|
9 |
lime leaves |
|
800 ml |
coconut milk |
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4 teaspoons |
coriander seeds |
|
4 teaspoons |
cumin seeds |
|
12 |
kemiri nuts |
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2 tablespoons |
turmeric |
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|
large piece of galangal |
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|
large piece of ginger |
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11 |
cloves of garlic |
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2 tablespoons |
shrimp paste |
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10 |
Thai mini shallots |
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10 |
dried lomboks |
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sunflower oil |
Prepare the crispy seasoned wedges skin on according to the cooking instructions.
Cut the meat into pieces.
Toast the cumin and coriander seeds in a dry frying pan for a minute.
Finely crush the seeds in a mortar until powdered.
Soak the dried lomboks in hot water. Clean and cut the galangal, ginger, turmeric, garlic cloves and shallots into small pieces. Start with the garlic and a generous pinch of sea salt in the mortar. Now add the ingredients one by one; make sure you have a fine paste before adding the next ingredient. Also add the kemiri nuts and shrimp paste to the paste. Chop the lomboks and add these as well. Again, mortar well until you have a fine paste.
(You can also throw everything in a blender with a dash of sunflower oil).
Fry the paste with a dash of sunflower oil in a large frying pan for about 5 minutes.
Add the meat. Stir and fry well until the meat has turned a nice color. Add a dash of water if necessary (especially if you have very lean meat).
Add the first can (400 ml) of coconut milk. Stir well. Turn the heat to low.
Cut an inch from the bottom of the lemon grass, remove the outer leaf and cut about 10 inches from the top so that you are left with mostly the white part of the lemon grass. Place a chef's knife or pan on a stalk and give a good whack to bruise it. This way you will get all the flavor out of the lemon grass. Add to the rendang along with the lime leaves and salam leaf and put the pan on the lowest heat.
Now simmer gently for at least 1.5 hours (this time depends on the temperature; how big the flame is). Without a lid. Stirring every now and then won't hurt. Do not add the second can of coconut milk (400 ml) until most of the liquid has disappeared. You'll notice that the rendang gets slightly darker in color every hour: we like to see that! After 4 hours total, the rendang is perfect.
It's up to you how "wet" or "dry" you want your rendang to be. Is it too dry? Add another splash of water or coconut milk.
Take out the lemon leaves, salam leaf and lemon grass and you're done!