This is a first attempt at rendang. I don't recommend it, and it's here for documentation purposes only. ”Everything has its use, even if it's just as a bad example”.
Rendang is an old dish from the Minangkabau kingdom of Sumatra. Many people consider it a curry, but in fact it's different in many respects.
Daging lembu is Malay or Indonesian for “beef”.
Rendang predates the European discovery of Sumatra, of course, so the original didn't use any chilis, which come from America. Instead, it used black pepper. Many modern recipes also do, like this one taken from ”Makanan Lazim Malaysia” (Vista Productions Ltd., Singapore, 1980). I've been trying to find documentation on the relative use of pepper and chili, so far without any conclusions.
Warning! I'm still working on this recipe, and the first time I cooked it was anything but successful. It's clear that the quantities in the original recipe are all wrong, but it's not so clear what to do. If you do want to try it anyway, use far fewer ingredients, only about 25% of the onions and 60% of the pepper, and please let me know how it works out.
|500 g||fresh coconut||1, 2, 9|
|200 g||dessicated coconut||2|
|250 ml||coconut cream||8|
|150 ml||coconut cream||9|
|1 kg||beef||3, 7|
|1 stick||lemon grass||4|
|2 sticks||lemon grass||6|
|20 g||turmeric powder||6|
|50 g||lengkuas (galanggal, laos)||6|
|50 g||black pepper, ground||6|
The preparation differs depending on whether you're using fresh coconut or a combination of coconut cream and dessicated coconut.
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