MDE@psuvm.psu.edu (04/19/91)
This is to all those that yearn for HOT and SPICY rendang. In fact,
this dish can be made with other meats(e.g. pork, lamb, chicken ). The
following is a recipe that I have improvised.
Ingredients:
1 tsp shrimp paste(optional: for shrimpy salty taste)
2 lbs meat ( beef,pork,etc.)
1 tsp salt *
1 tbsp sugar * mixed together.
1 tbsp soy sauce(thin) *
1 tsp soy sauce (thick) *
3 stalks lemon grass - thinly sliced
3 oz. grated (fine) coconut - fried
2 tbsp curry powder - mixed in 2 tbsp water (curry paste best)
30 dried chilis *
3 oz. shallots *
4 red chilis (not pepper) * ground together.
1 clove garlic *
1 in. piece ginger *
1/2 cup thick coconut milk - those in the can will do.
8 tbsp oil ( preferably peanut)
Method: 1. Heat oil and fry ground ingredients, curry paste and
shrimp paste until fragrant then take it out of wok ( pan
or whatever) and set it aside.
2. Marinate meat in soy sauce mixture for about 15 minutes.
3. Fry marinated meat in hot wok ( pan or whatever ) with some
oil until it is almost 1/2 cooked.
4. Then add the 'messy' paste that you set aside (from step 1)
5. Pour in the coconut milk and add the lemon grass ( optional:
for flavoring purposes). Let it cook on low flame (simmer)
for about an hour until meat is tender.
6. Then, increase heat to reduce gravy until it thick,oily and
messy.
7. Prepare to feast!
To all the people who will eventually try this recipe. Good luck with
it. This dish is rather easy to produce but it might take some time. If
you cannot stand a dish that is too hot, please do improvise and add
less chilis and curry paste. Also add more sugar for sweet pleasant
taste.
Have fun cooking.-K.O.