Suddenly craving for some rendang (meat slow-cooked in coconut milk and spices) after watching the West Sumatra episode of Gordon Ramsay: Uncharted?
You can try making some at home using the British chef’s recipe, which was shared by the National Geographic. There is also a recipe for his eggplant balado (hot spice mixture in chili paste) for home cooks looking to explore more West Sumatran dishes. (kes)
#Indonesia has some incredible ingredients ! Here’s what I’ll be cooking up in Western Sumatra tonight on #Uncharted on @NatGeoChannel pic.twitter.com/8hhd9mysay
— Gordon Ramsay (@GordonRamsay) June 28, 2020
- 900 grams beef tenderloin, cut into 5 cm pieces
- 12 shallots, roughly chopped
- 6 garlic cloves, chopped
- 12 large red chilis, chopped
- 2 tsp chopped ginger
- 2 tbsp chopped galangal
- salt, to taste
- 4 tsp ground candlenut
- 2 tbsp ground white pepper
- 1 tsp ground cardamom
- 2 tbsp ground coriander
- 2 tbsp ground cumin
- 1/2 tsp ground nutmeg
- 0.6 cm piece star anise
- 1 stalk lemongrass (center only), minced
- 1/2 cup grapeseed oil
- 1/2 cup water
- 1 liter coconut cream, 24 percent fat content
- 2 turmeric leaves (can substitute bay leaf if turmeric not available), leaves can be left whole. If using turmeric root, grate into spice paste.
- 4 leaves kaffir lime
- Reserve 1 tbsp of cumin, 1 tbsp of coriander, 1 tbsp of ground white pepper for beef.
- 1/2 cup grapeseed oil for beef
- In a blender, combine all ingredients for the spice paste (except turmeric, lime leaves and coconut cream) and blend until smooth.
- In a large wok or pot, add turmeric and lime leaves to the spice paste and start to cook on medium heat, stirring constantly until aromatic.
- Add coconut cream and stir to combine. Bring to a simmer and cook, stirring constantly to ensure the mixture doesn’t burn, about one hour.
- Using a bowl, season beef tenderloin cubes with salt, pepper, cumin and coriander. In a separate pan, heat pan with grapeseed oil and sear the beef on all sides until dark brown.
- Add beef to wok and continue simmering, stirring constantly, as the coconut liquid reduces and the natural oil in the coconut cream starts to separate the mixture and turn golden brown.
- Continue stirring until mixture starts to dry and has the texture of wet sand, being extra careful not to burn at this last step to avoid bitterness.
- When the rendang has reached the proper color and the meat is tender, remove the heat and serve with steamed white rice.
Read also: McDonald’s shares fried chicken recipe for you to try at home
For chili sauce (chili paste) balado:
- 6 large red chilis
- 6 garlic cloves
- 5 cm piece of ginger, finely chopped
- 5 cm piece of galangal, finely chopped
- 1 stalk of lemongrass, center white part only
For balado sauce:
- 2 tomatoes, roughly chopped
- 1 tbsp shrimp paste, terrace (shrimp paste) or belacan (also a type of shrimp paste)
- 4 kaffir lime leaves
- 6 shallots, thinly sliced
- 1 bunch garlic chives, sliced in 2.5 cm sections
- 1 cup grapeseed oil
- 10 small eggplants, cut into 2.5 cm cubes
- 1/2 cup anchovies (dried baby anchovy)
- Toss cut eggplants in 1/4 cup salt. Let sit for 15-20 minutes in a strainer to remove bitterness and water from the eggplant.
- Combine all ingredients for chili sauce in a mortar and pestle and pound into a paste.
- In a hot wok, add 1/2 cup of the grapeseed oil. Fry the eggplant in batches until light golden brown, then remove from oil and place on a wire resting rack to drain.
- Once all eggplant has been fried, wipe out the wok and return wok back to medium heat.
- Using 2 tbsp of grapeseed oil, sauté shallots and shrimp paste until shallots are softened and shrimp paste is lightly toasted.
- Add tomatoes, kaffir lime leaves and garlic chives, and cook until tomatoes soft, two to three minutes. Add chili sauce and stir until combined.
- Add reserved eggplant and toss to coat. Add 2 tbsp of oil if mixture is sticking or seems a bit dry.
- Add seasoning to taste.
- Just before serving, toss eggplant with anchovies.
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