Description:
Starting from the my disappointment when I made rendang the other day. The meat was tough eventhough it has taken ages to cook that meat. So... I made another rendang today and using mostly dried and bottled spices, with tender pork fillet. This recipe was usingMbak Esther's rendang recipe as the basis.
This rendang is perfect for those who cannot find fresh spices due to demographic issue and want the low fat version of it. It's much lighter to carry dried spices when you go back from overseas or shopping somewhere far from your home. Who wants to pay extra for your luggage to carry water? ;-p
However, just don't compare it straight to the original version as it is using only minimum amount of coconut milk and is not cooked for a very long period. Another point is that this quicky method keeps most of the vitamins in the meat. Nevertheless, it's a pretty good substitute as the premixed seasoning.
Ingredients:
800 g lean(er) meat fillet (for quick cooking, not stewing meat), cut into medium size chuncks, chicken thigh fillet or for vegetarian version use such as tofu, egg, eggplant, potato.
0.5 cup water
Basic spice:
3 Tbsp canola oil
6 dried kaffir lime leaves
Blend these spices into paste:
6 cloves garlic, chopped coarsely
0.25 cup water
250 g Spanish onion, chopped coarsely
2 Tbsp lemongrass, drained, Continental Essential
4 Tbsp coconut milk powder, Rasaku
3 Tbsp almond meal
1.5 Tbsp coriander powder
1.5 Tbsp galangal powder
1 Tbsp caster sugar
1 Tbsp sweet paprika powder, optional
2 tsp ginger powder
1 tsp turmeric powder
1 tsp salt
0.5 tsp hot chilli powder (put more if you can bear the heat)
Directions:
Use a food blender to make the puree spice. Put garlic and water in the blender, blend until quite fine. Add Spanish onion and lemon grass, blitz until fine. Add the remaining ingredients, blend until well mixed.
Put oil on the deep frying pan and saute the spices until thick and fragrant. Add meat, lime leaves and cook until change colour. Add water and cook until meat is done.
Fish out the meat from the spices, put on a plate and leave as much spices in the pan. Put back the juices in the plate to the pan. Continue cooking the spices on very low heat until darker in colour, fragrant and very thick (to develop that unique rendang flavour).
Meanwhile... wash your dishes, clean the kitchen or do something else. Don't forget to stir the spice occassionally.
Once the spice mix is done, put back the meat and mix well. Serve with hot steamed rice.
aku kemaren abis ngerendang daging 1 kg :D
ReplyDeletehehehe rendang is in the air
ReplyDeletegak pake cumin Re. kuncinya pan di situ?
ReplyDeletegak pake dit, soalnya aku gak gitu suka bau cumin sih. kalo gak harus pake cumin, aku biasanya skip si cumin. kayaknya ada resep yg pake dan ada yg tidak pake jg dit... tergantung dapurnya ;-p
ReplyDeletenampaknya enak Reg :))
ReplyDeletelumayan lah buat penghilang rindu dan gak bingung sama heavy load of fatnya ehheheh
ReplyDeletesama gue juga gak doyan cumin, tapi kalo udah berpadu dengan aneka bumbunya rendang, bisa menambah rasa/aroma. Stahuku rendang padang emang pake cumin kan Re?
ReplyDeletethanks, re, ntar di coba ah... aku paling males sih kalo masak rendang, soalnya ke sering an nontonin mami-ku kalo masak bisa seharian sampe aku yg ngeliatnya aja cape, hahaha...
ReplyDeletewaduh, gak deh kalo seharian gitu lagi, apalagi kalau akhirnya masuk ke tong. apalagi udah 2 kali kejadiannya.
ReplyDeleteaku shortcutnya sih pake daging yg biasanya utk stir fry, terus diangkat, si bumbu lanjut dimasaknya terus digabungin lagi.
kadang si cumin masih terasa walaupun udah dicampur bumbu lainnya. kali kebanyakan jg sih. selain itu yg terbayang langsung kare india. ehhehe
ReplyDeleteaku baca yg punyanya mbak tika gak pakai cumin. yg punyanya sefa jg gak pakai cumin. sayangnya aku gak kenal banyak orang minang jadi gak bisa ngebandingin banyak2 resep rendang minang, dit. kali tergantung dari desa sebelah mana kali ya di sumatera baratnya.
akhirnya ya.. jadi juga..
ReplyDeletePake bumbu bikin sendiri mesti lebih sip..........
ReplyDeletekali ini pake metode quicky express aja deh. pake fillet yg empuk dan gak berlama2 di dapur heheh
ReplyDeletelumayan lah, itung2 penghilang rindu.
ReplyDeleteAku juga sering bikin rendang padang. Masaknya seharian, dari ngeramu bumbu sampe dagingnya bener2 empuk (pake daging sapi biasa). Makannya baru besoknya, tambah enak. Tapi nggak tahan lama bikinnya itu, abisnya cepet.
ReplyDeleteheeheh ya begitulah... yg rendang ekspres ini sih, jangan dibandingin langsung dgn si rendang asli. tapi suamiku gak gitu suka dgn rendang yg asli karena biasanya dagingnya kering gak menul2 karena dimasaknya lama. aku lagi pengen nyoba bikin lagi dgn merubah cara bikin bumbunya tapi keep the meat moist.
ReplyDelete