RENDANG

A coconut and meat dish from Indonesia. Meant as a minor accompaniment to rice and other dishes.


RENDANG

One onion, chopped.
Half a dozen cloves of garlic.
Half a cup mashed hot chilies (sambal ulek).
A thumblength ginger (in lieu of galangal).
One TBS ground turmeric.
One teaspoon each coriander and cumin powder.
Two pounds of meat cut into large chunks.
Four to six cups of coconut milk (three cans).
Three stalks lemon grass, bruised.

Nutmeg and lemon zest.

Put the onion, chilies, garlic, ginger, and spices in a blender, whir till smooth. Add a little of the coconut milk if necessary. Salt and pepper the meat, rub with oil, and brown a little in a pan. Add the spice puree and cook while stirring for five minutes or so, then inundate with the rest of the coconut milk and add the lemon grass. Put to simmer over low heat, stirring frequently, till all the liquid is gone and the oil has separated, which will take a few hours.
Then raise the heat a bit, add a generous pinch of nutmeg and some grated lemon zest, and "fry" the meat till dark and toasty.


Originally from this post: OILING THE MEAT