Rendang is considered one of Indonesia’s most treasured foods.
I haven’t eaten my mother’s rendang since I gave up eating red meat two decades ago.
It’s no wonder that it was voted theworld’s best food by CNN readers.
Photo: Jen Causey (Photo); Emily Nabors Hall (Food); Josh Hoggle (Props)
It is also a requisite dish during Lebaran, what Indonesians call Eid al-Fitr.
Similarly, my Indonesian-Chinese mum, Julia, made rendang for special occasions.
It gets its name from merendang, the technique of slow-cooking cubes of meat in spiced coconut milk.
You’ll find as many rendang recipes as you’ll find cooks.
As a college student, my mum didn’t like the rendang served at restaurants.
“It was so dry,” she told me.
So she started making rendang at home using a cookbook recipe combined with tips from family and friends.
She stops cooking it when it’s still saucy.
Plus, her beef and potato combo is definitely not the norm!
But the highlight of my trip was reconnecting with rendang in vegan form.
In Central Java, I met with acclaimed chef Dewi Novita Sari.
A meatless rendang is not unusual, said Dewi, who learned to cook from her grandmother.
That’s what my mum did.
So why can’t I?
(Alternatively, use a mortar and pestle.)
Heat oil in a large flat-bottom wok or skillet over medium-low heat until shimmering.
Once the moisture has evaporated, the ingredients will separate from the oil.
The paste is now ready for the next step.
Add mushrooms and stir to coat with the spice paste.
Bring to a gentle boil over medium heat, stirring constantly so the coconut milk doesn’t split.
Toward the end of cooking, stir more frequently so the mixture doesn’t stick.
Taste and adjust seasonings if necessary.
Fish out and discard the whole herbs and spices, or leave them in for a rustic presentation.
Stir and pour through a fine-mesh sieve, pressing on the solids to extract the liquid.
Reserve the liquid and discard the solids.
Tamarind in this form is sold in 1-pound plastic packages at Asian markets.
Taste as you go.
Makrut lime leaveslend lemony and floral notes to Southeast Asian dishes.
Find the leaves fresh, frozen or jarred in Asian markets and well-stocked supermarkets.
Galangalis a rhizome that looks like ginger but has a peppery, citrusy flavor.
Look for it in the produce department of well-stocked supermarkets or Asian markets.
You will find it in granulated and solid form in Asian markets and online.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
