Potato Rendang Recipe

1. 1

   First, reduce the coconut milk: Pour it into a nonstick skillet and bring to a boil over medium heat. Reduce the heat to a simmer and cook uncovered, for fifteen or so minutes, until the milk has reduced a bit and swirls of oil begin to appear on the surface.

2. 2

   To make the paste: Cut the aromatic part of the lemongrass into 1/4-inch thick slices. Place the cut lemongrass, shallots, garlic, turmeric, galangal, and chilies in a small food processor. Pulse until the consistency is chunky-smooth, adding a teaspoon or so of water if necessary to get the paste moving along.

3. 3

   Add the paste to the coconut milk after it has been simmering for 15 minutes; then simmer for 30 minutes or so, until the liquid has reduced by 1/2.

4. 4

   While the coconut milk is simmering, scrub the potatoes and slit them halfway through with a knife. When the coconut milk has reduced by half, add the potatoes and simmer, uncovered for 30 to 45 minutes, until the only the oil is left in the pan.

5. 5

   Reduce the heat to low and saute the potatoes in the remaining coconut oil. Continue to saute, stirring the potatoes around every 5 minutes, until the skins are nicely browned-about 30 minutes longer. Allow the dish to rest for a few minutes, then serve.

* Per serving · 4 servings · Values may vary.

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