Would love to hear Malaysian/Indonesian Recipes (Here's mine for Rendang)
I've been on a Malaysian cooking jag recently, and would love to hear people's family/go-to/incredible Malay/Indonesian/Peranakan recipies. Below is the version of Rendang I originally learned from a cooking show and then adapted from some lessons a hawker taught me while I was living in Singapore:
6 long dried red chillies, torn (seeds removed if you like less spicy)
5-6 cloves garlic, chopped
1 cup red onions, chopped
1 inch knob galangal, peeled and sliced
1 inch knob ginger, peeled and sliced
1 lemongrass stalk, finely chopped
¼ cup vegetable oil
¾ cup turmeric leaf (rolled and finely chopped) (If unavailable, leave out)
6 kafir lime leaves (rolled and sliced)
1 piece cassia bark, broken
2.5 pounds top round or chuck, cut into 1 inch cubes
1 cup coconut milk
4 tbsp yellow curry powder (any tumeric-heavy powder will work)
½ cup water
1 cup dried/desiccated coconut, dry toasted over low heat & ground
Salt to taste
1- 2 tbsp thick dark/caramel soy sauce
Soak chillies in hot water for 30 minutes to an hour. Place softened chillies, garlic, onion, garlic, galangal, ginger and lemongrass into a food processor or blender and blend to a paste (add as much of the soaking water as necessary to create the right texture)
Heat a heavy pot over medium high heat. Add oil and then fry the paste adding the turmeric, lime leaves and cassia bark after about a minute of cooking the paste. Cook for around five minutes until the kitchen is aromatic and all the ingredients seem to have homogenized a bit.
Add beef, coconut milk and curry powder and stir to combine. Add water and the desiccated coconut. Stir and simmer for 1–1½ hours, or until meat is tender (if the mixture looks too dry, add additional water). When meat is at desired tenderness, season with soy sauce and salt to taste (though I sometimes like to add the dark soy earlier, with the water and coconut).
Serve with coconut rice or plain steamed rice.
RENDANG PADANG (Island of Sumatra, Indonesia)
Minor difference: 1. More chili for more spicy rendang 2. Use turmeric only instead of curry power. 3. Add freshly ground coriander accordingly. 4. 2-3 cups coconut milk to produce thick oily sauce. 5. Use the cheapest and toughest meat cut available. 6. No soya sauce. 7. Add tamarind water at the end of cooking. 8. Cook slow heat until oils from the coconut milk shows and sauce thickens to almost brown.
Back in Sumatra, we use buffalo meat and cook it down until it dries and the color of the dish changes to dark brown-black. This can be kept outside the refrigerator for days... but, better refrigerate. But you can also finish cooking when it starts to thicken and the color it light brown. We call this stage of cooked dish: Kalio (not rendang). To kalio, you can also add either fingerling potatoes or fresh kidney beans.
Serve with jasmine rice, plain and with green veggies and cucumber-pinapple salad.
Rendang, is merely stew/braised method of cooking in Southeast Asia: Indonesia, Malaysia, Singapore. It consists of variety of spices and coconut milk; cook in very low heat (stove top) until it really thickens (kalio) or dry (rendang). The dry version is very popular to take out to picnics because it does not require refrigeration. The taste is very intense; one can only eat one or two pieces of the meat. You can make rendang with buffalo meat, mutton, or chicken. Once you try it, you'll get hooked!
thank you. i am anxious to try this recipe.
by the way, sri lankan curries are on the drier side, too (compared with most indian curries, in my experience). i have posted a recipe here on chow for black meat curry that is quite good -- from the ceylon cookery book my mother-in-law gave me as a wedding gift.
here is the recipe ---> http://www.chow.com/recipes/14154-sri...
isn't pork badun an indonesian dish? here it is listed as sri lankan, but i thought a cookbook i originally made it from showed it from indonesia. in any event, it is a very tasty dish. http://curryandcomfort.blogspot.com/2...
You have me recalling a wonderful dish of steamed veggies and hard boiled eggs served with a spicy peanut sauce. Was it called gado gado? I'd love to have an authentic recipe for this.
Adding to the request list - urap? It was a vegetable dish with coconut that I had I'm Indonesia. I've found a few recipes online that I've cobbled together but none matches the original.
Also, I have invented a dish with petai beans (from a jar unfortunately) with green beans and fried tempeh in a attempt to recreate a dish I had in either Malaysia or Indonesia once. If anyone can help with a proper recipe it would be appreciated.
I've had chicken curry with French bread slices at the Kopitiams in Singapore, and also chicken curry with thick slices of toast at Old Town Coffee in KL. I've never seen an ayam rendang sandwich in a shop before, but I do use leftover rendang and chicken curry to make toasted sandwiches at home. :)
to keep on topic: my favorite beef recipe is from rasamalaysia's website. I use beef stew meat and let it sit overnight in the fridge before we eat it with rice, fried peanuts, sambal egg and stir fried spinach or kangkong. Yum!
my recipe for beef rendang (though I've also made it with non traditional pork butt):
make a flavoring paste by grinding a whole cracked nutmeg and 5 whole cloves in a spice grinder, then transfer to a food processor and grind about 5 oz shallots, 3 garlic cloves, 5 to 20 fresh long red chiles, 2 inches of chopped fresh tumeric, 2 inches chopped fresh ginger, 2 inches chopped fresh galangal, 5 smashed macadamia nuts (substitute for candlenuts). Mix 2 pounds boneless beef chuck or round, cut into 2 inch slices with the flavoring paste in a large skillet. add 2.5 cups coconut milk, 3 thick stalks fresh lemongrass tied into a knot, 4 in cinnamon stick, 7 whole fresh kaffir lime leaves, 5 whole daun salam leaves if available, and 1 tsp salt.
bring to gentle boil and then reduce heat to medium low and simmer uncovered for a long time, stirring to keep coconut milk from burning. It reduces over time and becomes dark dark brown, and you keep sitrring and similar until all the liquid reduces and the meat fries in the fat until the color of dark cofee beans. Can take 2 - 3 hours or more. serve at slightly warm room temp.
This offering is from wearybashful (via me):
wearybashful Feb 10, 2008 09:46 AM
Oh my gosh, you must try this. Gary Rosen, a chef in Bali gave me this recipe. It calls for a cup of sambal olek, but even when I reduce it to half a cup it's HOT. I added a bit of brown sugar to counteract the heat. I also didn't follow all the steps: I heated ground spices, made a paste in the blender, and then stewed the beef in the paste. I couldn't figure out the need to marinate when I was braising the beef in the paste 2 or more hours. He didn't say what to do with the lemongrass. I blended in the tender parts, and let the tough parts cook with the stew along with curry leaves, pulling them out later.
Beef Rendang Indonesian beef stew cooked in coconut milk
1.5 kg beef, cut into large cubes
12 shallots, chopped (or 2 onions)
5 cloves of garlic, chopped
4 pieces of galangal sliced
1 inch of fresh ginger, grated
(half) cup of Sambal Ulek (Indonesian chili sauce. Can be found in most Asian grocers)
4 stems of lemongrass
1 tsp turmeric
1 tsp coriander
1 tsp cumin seeds
5 curry leaves (optional)
3 cups of coconut milk
1 tsp of tamarind, in 4 tablespoons of warm water
2 Tbsp of soy Sauce
salt to taste
Process the shallots, garlic, galangal, ginger, sambal ulek and turmeric to a
smooth paste. Dry fry the coriander and cumin until they give off a good
aroma, then grind them finely and add to the paste. Spoon it all over the
cubed meat in a bowl and mix it well. Add the curry leaves and marinate for
Pour the coconut milk and tamarind liquid into a wok and add the spiced
meat and soy sauce and stir until the liquid boils, then reduce the heat and
simmer gently, uncovered, for 11/2 hours, until the meat is tender and the
liquid is very much reduced.
Serve with steamed rice and a salad of sliced onions, tomato, lime and coriander
Salmon di Jendela - Salmon with Indonesian pesto in rice paper
Looks stunning, so good for you, and the flavours are absolutely amazing!
Note: the first time i made it, no problems - but the second time I made it, the rice paper split. I might have steamed them for too long. Rice paper is so delicate, I find it tricky to work with.