Rendang is one of the most popular Indonesian food beside nasi goreng and mie goreng. Beef rendang is probably the most well-known Indonesian food but there are many different variations of rendang. Every village and family has its own version. You can use different spices and different proteins, but what they have in common is the end result should be somewhat blackened and all the spices and coconut milk have to be caramelized for it to be called rendang.
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Related article: Broccoli and Potato Croquettes
Potato Rendang
Ingredients
- 500gr baby potatoes
- 1 turmeric leaves
- 2 kaffir lime leaves
- 500 ml coconut milk
- Salt and sugar to taste
Spices paste
- 100g shallots
- 15g garlic
- 100g red chilies, de-seeded
- 5g ginger
- 10g galangal
- 10g candlenuts
- 2 tbsp tamarind juice
Direction
- Grind all the spice paste ingredients in a food processor until smooth.
- Heat about 1 tbsp coconut oil in a pan. Add spices paste and stir fry over medium heat until fragrant or for about 3 minutes.
- Add baby potatoes to the wok or pan, mix well. Then add coconut milk, turmeric leaves and kaffir lime leaves. Season with about 1 tsp salt and sugar.
- Slow cook over medium heat and stirring occasionally until the potatoes caramelized and tender.
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