Thaiindonesianrendangcurry Recipes

CHICKEN RENDANG CURRY

Steps:

• Place all sauce ingredients in a food processor. Process well to form a thick curry paste or sauce.
• Do a taste test for salt and spice, adding more fish sauce if not salty enough. If not spicy enough, add more fresh chilli. If too sour, add a little more brown sugar.
• Place sauce in a wok or large, deep-sided frying pan over medium-high heat. Add chicken pieces and stir well.
• Continue stirring occasionally as you bring the curry to a boil. Then reduce heat to a bare simmer. Do not cover the wok/frying pan, as you want the sauce to reduce and become thicker.
• Allow the curry to simmer (stirring occasionally) for up to one hour, or until meat is cooked and tender. The sauce will reduce, so that it is almost like a coating on the meat (plus there will be a little sauce in the wok/pan).
• Garnish with a sprinkling of shredded coconut and fresh coriander (if desired). Serve hot with jasmine rice.

RENDANG (SPICY BEEF INDONESIAN CURRY)

Steps:

• Put the coconut milk and water in a wok or large pan over medium to high flame and bring to a boil. Add the garlic, shallot, galangal, turmeric, chile, nutmeg, cardamom, coriander, cumin, ginger, bay leaves, cinnamon stick and lemongrass and bring to a boil again. Add the beef. After about 5 minutes, turn the flame down to a simmer. Add the sugar and salt. Cook, stirring every 5 minutes, until the coconut milk turns oily, separates and rises to the top (this is the sign that it's done), about 2 hours.

INDONESIAN RENDANG BEEF CURRY

Steps:

• In a small blender, combine lemongrass, jalapeno pepper, garlic, ginger, corriander, turmeric, cumin, and cinnamon. Puree to thoroughly blend into a spice paste.
• Heat sesame oil in a large wok or frying pan and stir fry beef cubes until browned on all sides.
• Add spice mixture and stir-fry until lightly browned and fragrant.
• Add onion, green pepper, and carrot and continue stir frying until vegetables are just tender.
• Add coconut milk, lime juice and sugar. Stir to blend.
• Bring to a boil, reduce heat, and simmer for about 30 minutes, stirring occasionally, until meat is tender and sauce is thickened.
• Serve over steamed rice.

AROMATIC CHICKEN RENDANG

Steps:

• Pulse the shallots, ginger, galangal root, chillies and sliced lemongrass, adding enough of coconut cream to make a thick paste.
• Heat oil in a thick-bottomed non-stick saucepan till medium hot. Stirfry the shallot paste for 2 minutes. Add turmeric and smashed lemongrass stalks. Cook for 2 minutes.
• Add meat pieces. Stir-fry for 5 minutes.
• Add rest of coconut cream. Cook on medium-low heat till meat is done and quite tender, and curry sauce is very thick (you're lucky if the timing of both coincide!). Scrape bottom of pan every 2 minutes with spatula to ensure curry does not burn. If curry is getting dry before meat is tender, add a bit of water.
• Cooking time varies with size and cuts of meat. When curry is thick and almost dry, add fried dessicated coconut, brown sugar, salt and kaffir lime leaves. Cook for another 5 minutes.
• Serve hot with plain boiled rice, preferably jasmine or basmati variety. Yummm!

THAI-INDONESIAN RENDANG CURRY

Steps:

• In a food processor combine all ingredients except Chicken and Whole Star Anise. Blend until smooth, taste and adjust as needed: for more salt add Fish Sauce; if it's too sour, add more Agave nectar.
• In a large saucepan lay the chicken pieces in one layer and pour the sauce over them. Turn chicken pieces to coat well. Add the whole star anise.
• Cook uncovered until chicken is done, this time will vary depending on if the chicken has bones in or not. For bone-in chicken, simmer until the sauce reduces by half. For boneless, remove chicken then reduce the sauce by half, returning chicken to pan to reheat when you are ready to serve.
• Serve atop fragrant rice and garnish (optional) Enjoy!