INDONESIAN CURRY$7.95 AUD
Preparing a good Rendang can be an easy task if you have the right herbs and spices. The complexity of flavours will leave your taste buds delighted. Prepare a day before your party to take off the pressure.
The traditional recipe (on our packs) does demand a visit to an Asian grocery to buy some lemon grass, galangal and kefir lime leaves. We have tried it without these herbs and found it a drooly curry for any weeknight.
1) In a glass bowl place 1 tbsp (5 cloves) grated garlic, 2 tbsps grated ginger, 1 tbsp sea salt, 1 tbsp sugar. Mix in 1 kg diced beef/chicken. (No need for a long marinade, just set aside whilst you chop and fry the onions).
2) Roast 1/2 cup desiccated coconut.
2) Heat a pan then add 4 tbsp oil (we made this chicken and used 2 tbsp ghee instead of oil) and 1 finely chopped Spanish onion. Fry till golden.
3) Add the marinated meat and stir fry till pinkness in the meat disappears.
4) Add in 2 level tbsp of this spice, 400ml coconut milk and the previously roasted coconut. Bring the sauce to a boil, cover. Cook on medium heat (20 minutes for chicken) longer for beef.
5) Serve with rice or roti.
NOTE: If you want a dry curry cook uncovered fro the last 10 minutes.