Rendang

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Recipe by Damaris Beems Course: Sides, MainsCuisine: Indonesian, Asian
Servings

4

Preparation

10

minutes
Cooking time

2

hours 
Total time

2

hours 

10

minutes

Rendang is slow food 5.0. The longer it can simmer the better it gets. I have made it with oxheart cabbage. And a well balanced combination of spices, classic in the Indonesian cuisine. One of the sons declared the other day that this is one of his favourite vegan dishes. Need I say more?

Ingredients

  • 2 oxheart cabbages

  • 3 onions

  • 5 cloves garlic

  • 3 stalks lemon grass

  • 3 star anise

  • 3 lime leaves

  • 2 packages vegan rendang bumbu/spice combination

  • 0,5 can coconut milk

  • 5 table spoons grated coconut

  • coconut oil or sunflower oil

  • 150 gram black rice

Directions

  • Cut the onions in pieces. Cut the garlic in slices. Cut the cabbage in strips and do not use the toughest part of the heart. Cut the lemon grass stalks in two and hit them hard. The taste will be released even better.
  • Preheat a thick bottomed pan and pour in some of the oil. These oils have a more neutral taste and macht better with the Asian cuisine. Fry the onions nicely golden brown and add the garlic. Add the boemboe and let it warm up and get mixed with the oil and the onions. Add the cabbage and mix well. Add a splash of coconut oil, not too much not too little. Add the lemon grass, the lime leaves and the star anise. Close the lid and let it simmer for an hour or 2. Add some hot water if the sauce turn too dry.
  • At the very end add some more coconut milk if you like, but this will probably not be necessary. It si far more important to add 5 table spoons of grated coconut in the Rendang. That’s the magical ingredient in the end.
  • It is really nice with black rice.

Notes

  • LET OP: RENDANG WORDT HET LEKKERSTE ALS ALLE INGREDIENTEN LEKKER LANG KUNNEN SUDDEREN. HOE LAGER HOE BETER ZOU IK BIJNA ZEGGEN. IK DOE DIT ZELF ALTIJD ZO’N 3 UUR.

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