Rendang Spice Mix (Bumbu Rendang)

Description:
Want to cut down the cooking time? This spice mix will definitely help you out.

This spice mix is made mostly with dried and powdered spices, easily obtained at most of the supermarket. It would be one of the alternative ways for us who live overseas to make delicious rendang spice mix.

My way of using this spice mix is definitely cut down the cooking time (if compared to the traditional way of cooking rendang). I used the meat for stir fry and just put in the meat in the rendang gravy when it boils. Thus, the vitamin and minerals can be retained, also save the gas bill :D



Ingredients:
70 g peeled garlic
10 pieces candlenut or macadamia nut or 3 Tbsp almond meal
4 Tbsp bottled chopped lemongrass, Continental, drain liquid - the fragrant is much milder than the fresh lemongrass


300 g peeled Spanish onion, chopped coarsely

100 g coconut milk powder
2 Tbsp sweet paprika powder
2 Tbsp galangal powder
1.5 Tbsp caster sugar
1.5 Tbsp coriander powder
1.5 Tbsp ginger powder
0.5 Tbsp salt
0.5 Tbsp turmeric powder
0.5 Tbsp hot paprika powder or cayenne pepper, add more if you wish

6 lime leaves
3 curry leaves, optional

3 Tbsp oil
extra oil to cover the spice

Directions:
Use a food processor to grind the spices. Grind garlic, candlenut and lemongrass to small particles. Add Spanish onion and grind until the mix becoming a puree. Add powdered spices and blend until well mixed.

Heat up 3 Tbsp of oil in a medium size pot. Add the spice mix, curry leaves and lime leaves to the pot. Cook over medium low heat for about 5 minutes. Reduce the heat to low heat and continue cooking for 10-15 minutes or until the spice is thick and slightly dry (oil starts to appear on the surface). Stir continuously.

Put the spice in a glass bottle and pour a little bit of oil on the surface of the spice mix. Close the lid and keep in the fridge.


How to use?
Take some spice mix (I used less than half of a cup) and put it in a medium size pot. Add some hot water to make the gravy (I used about 1.5 cups). Bring the mixture to boil and leave it boiling for about 5 minutes. Then, add sliced beef, chicken, egg or tofu (I used 250g meat and 4 eggs). Cook until done.