RENDANG
Rendang is a kind of Indonesian beef curry, simmered for a long time, which allows the meat to soak up all the flavors that make up this unique dish.
Provided by Mike Benayoun
Categories Main Course
Time 3h20m
Number Of Ingredients 23
Steps:
- Mix all the wet paste ingredients in a blender or food processor.
- In a skillet, toast coriander, cumin and fennel seeds for 2 to 3 minutes, then grind in a spice grinder or using a mortar and pestle.
- Add oil to the skillet, bring the heat to medium-low, add the whole spices and sweat for a few minutes.
- Add the wet paste into the skillet and cook over medium-low heat for 20 to 30 minutes or until the oil begins to separate from the ingredients.
- Add the dry ground spices to the pan and mix with the wet paste.
- Fry for about 5 minutes, being careful not to burn the mixture.
- Add the meat, coat with paste and fry for about 1 minute.
- Add the coconut milk. Bring to a boil then reduce heat to low.
- Simmer very gently uncovered for about 3 hours or until the meat is cooked and the sauce is reduced considerably.
- Add kerisik (optional) and tamarind and simmer for another 20 minutes.
- Add salt and palm sugar to taste
INSTANT POT CHICKEN RENDANG (RENDANG AYAM)
This chicken rendang recipe makes it easy to have rendang ayam for dinner in a flash-thanks to the Insant Pot. Learn how to make it.
Provided by Patricia Tanumihardja
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make the spice paste. Blitz the shallots, garlic, ginger, galangal, turmeric, fresh chiles, chili powder and salt in a food processor until a coarse paste forms. Add water, 1 tablespoon at a time, to loosen the paste as needed.
- Select SAUTÉ and set to MEDIUM/NORMAL. Add 2 tablespoons of oil. When the pot is hot, add the spice paste, stir and cook until it turns a few shades darker, and the oil separates from the paste forming two distinct layers, 3 to 4 minutes. If the paste starts to burn at any time, adjust to LOW/LESS. Press CANCEL.
- Scoop the thick cream from the top of the coconut milk into a bowl. Pour ¾ cup of the thin coconut milk into the pot. Add the galangal, lemongrass, lime leaves and coconut sugar. Mix well, scraping the bottom of the pot to remove any cooked-on bits and avoid the BURN warning.
- Coat both sides of the chicken with sauce. Nestle the chicken into the sauce, preferably in one layer.
- Lock the lid. Select PRESSURE COOK/MANUAL and set to HIGH for 10 minutes. Make sure the steam release valve is sealed. Once pressurized (10 to 12 minutes), the cook cycle will start.
- While the chicken is cooking, toast the shredded coconut in a dry skillet on the stovetop over medium-low heat until it turns light brown and aromatic, about 3 minutes. (This can be done ahead and refrigerated or frozen.)
- When the timer beeps, let the pressure release naturally (20 to 30 minutes). When the float valve drops, press CANCEL and open the lid.
- Carefully remove the chicken to a plate. Cut it up into smaller pieces if you like, but don't shred it. Tent with foil to keep warm.
- Select SAUTÉ and set to MEDIUM/NORMAL. Add the remaining coconut cream and milk and ¾ of the toasted coconut and cook for 2 to 3 minutes, stirring constantly. If you'd like a drier rendang, simmer the sauce until reduced by about one-third, 10 to 15 minutes. Note that the sauce will thicken as it cools. Remove the herbs.
- Add the chicken back to the sauce and adjust to LOW/LESS to heat the chicken through.
- Garnish with the remaining shredded coconut and serve with steamed rice and a vegetable side dish. Or let it sit in the refrigerator overnight-rendang always tastes better the next day!
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