Ingredients with Measurements:
- 1 kg mutton, cut into small pieces
- 2 cups coconut milk
- 1 cup water
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 turmeric leaves, finely sliced
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 1 tsp salt
- 5 tbsp oil
Special Equipment Needed:
- Large pot or Dutch oven
- Mortar and pestle or blender
Step-by-Step Instructions:
1. Heat oil in a large pot or Dutch oven over medium heat.
2. Add lemongrass, kaffir lime leaves, and turmeric leaves. Fry until fragrant.
3. Add mutton and fry until browned.
4. Add coconut milk, water, tamarind paste, palm sugar, and salt. Stir well.
5. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, stirring occasionally, until the sauce has thickened and the meat is tender.
6. Serve hot with rice.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 500
Fat: 35g
Protein: 40g
Carbohydrates: 5g
Fiber: 1g
Substitutions for ingredients:
- Beef or chicken can be used instead of mutton.
- Brown sugar can be used instead of palm sugar.
- Lime juice can be used instead of tamarind paste.
Variations:
- Add diced potatoes or carrots for a vegetable variation.
- Use different types of meat or seafood for a different flavor.
Tips and Tricks:
- Use a mortar and pestle to crush the lemongrass and kaffir lime leaves for maximum flavor.
- Cook the rendang on low heat for a longer time for a richer flavor.
- Use fresh coconut milk for a creamier texture.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over low heat until heated through.
Presentation Ideas:
Serve in a bowl with a side of rice.
Garnishes:
Garnish with sliced red chilies and cilantro.
Pairings:
Pair with a cold beer or a glass of red wine.
Suggested Side Dishes:
Serve with steamed rice and a side of vegetables.
Troubleshooting Advice:
- If the sauce is too thin, simmer for longer until it thickens.
- If the meat is tough, simmer for longer until it becomes tender.
Food Safety Advice:
- Make sure the meat is cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food History:
Rendang is a traditional Indonesian dish that originated in the Minangkabau region of Sumatra.
Flavor Profiles:
Spicy, savory, and slightly sweet.
Serving Suggestions:
Serve hot with rice and a side of vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian