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1
Preparation :
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1. Cut the meatin long strips and then into pieces of even size and place in bowl
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2. Grind the onions or shallots.garlic. lengkuas(galangal)or lengkuas powder,ginger,chillies,
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sliced lemon grass and turmeric to a fine paste in a food processor or with a pestle and mortar
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3.Add the paste to the meat with the coriander and cumin and mix well tear the lime leaves and add them to the mixture. cover and leave in a cool place to marinate while your prepare the other ingredients
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4. Strain the tamarind and reserve the juice. pour the coconut milk water and the tamarind juice in to a wok or flameproof casserole and stir in the spiced meat and soy sauce add seasoning as desired
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5. Stir until liquid comes to the boil and them reduce the heat and simmer gently, half covered, for about 1 1/2, -2 hour until the meat is tender and the liquid reduce
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6. Add the potatoes 20 - 25 minutes before the end of the cooking time. the will absorb some the sauce . so add litle more water to compensate for this, if you prefer that rendang to be rather moister than it would Indonesia
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7. Adjust seasoning and transfer to a serving bowl . served garnished with the crispy deep-fried onions
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Cook`s Tip
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This even better cooked a day or two in advance. to allow the flavours to mellow stop at the end of step 5 and add the potatoes when you reheat
