Burmese Rendang
Equipment
- 1 Pressure cooker (Optional but speeds the cook up considerably)
Ingredients
SAUCE INGREDIENTS
- 1 Onion Finely chopped
- 4 cloves Garlic
- 2 tbsb Grated ginger
- 2 Chillis Deseeded and chopped
- 2 tbsb Tamarind paste
- 1 Tbs Chilli sauce e.g. Sriracha
- 2 tsp Soy sauce
- 3 Tbsp Fish sauce or salt to taste
- 1 Tbsp Brown sugar
- 1 tsp Turmeric powder
- 1 Tbsp Ground corriander
- 1 Tbsp Ground cumin
- 1 tsp Ground cinnamon
- ½ tsp Ground nutmeg
- ½ tsp Ground cloves
- 1 tsp shrimp paste
- 1 can Coconut cream (400g)
MEAT and extra SPICES
- 1 Kg Red meat cubed Works well with beef, lamb, or venison
- 2 Star anise
- 6 Cardamom pods
- 1 stem Lemongrass
- 4 Kaffir lime leaves bruised
TO SERVE
- ½ cup Shredded dry coconut
- Fresh coriander and extra sliced chilli
Instructions
- Sear meat in batches and set aside.
- Place ½ of coconut cream and all sauce ingredients in a food processor. Process well to form a thick paste.
- Heat some oil in a large saucepan or pressure cooker and cook paste untill fragrant – about 1 minute. Add seared meat, and final four ingredients. Stir through then add rest of coconut cream.
Cooking in a PRESSURE COOKER
- Add 1/4 cup of water, seal and bring to maximum pressure. Cook for 12 min, then turn off and allow to de-pressurise. If required continue cooking without the lid until curry has reduced. Stir through coconut, and coriander and serve on rice with a scattering of fresh chilis and a little more fresh coriander.
Cooking in a SAUCEPAN
- Add 1 cup water and allow curry to simmer for about an an hour with lid off.
- Once meat is tender and curry has reduced, stir through coconut, and coriander and serve on rice with a scattering of fresh chilis and a little more fresh coriander.