Author Topic: Malaysian Rendang Curry  (Read 1000 times)

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megali rahi

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Malaysian Rendang Curry
« on: February 16, 2012, 09:37:40 PM »
There is a wonderful aroma of aniseed permeating our kitchen this evening after we had this dish . I prepared it all last night and left it in the pan to marinade overnight in the fridge . It is by far the most awesome of curries next to the Thai Green .........

Blend all of the following together , put into a pan with the desired meat , chicken , lamb or pork diced ....

Carton of coconut milk
2 tblspn fresh grated lemongrass
1 onion [ I prefer shallot ] finely chopped
4 cloves of garlic
1 chunk fresh ginger [ 5 cms ]
3-4 jalopeeno red chillis
3-4 tblspn of tamarind paste [ crucial , I tried using lime juice instead last time and it was OK ' ish ]
1 tblspn of brown sugar
2 tspn of soy sauce
4 tblspn of fish sauce [ nam pla ]
half tspn of turmeric
large handfull of fresh coriander [ taste to suit , but more the better ]
1 tblspn ground cummin
half tspn of cinammon
quarter tspn of nutmeg
quarter tspn of clove powder
2 whole star anise [ but I can't get here so use ground aniseed , about 2 dessert spoons full ]

Cook for about 3/4 hour , simmering , add more sugar if too sour and yoghurt if too runny .....

Enjoy , it is awesome .

John


Offline chris43

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Re: Malaysian Rendang Curry
« Reply #1 on: February 16, 2012, 10:54:00 PM »
Er.....all round to yours then when B & L are out next then?
 ;) ;) ;)

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Offline Trisa

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Re: Malaysian Rendang Curry
« Reply #2 on: February 28, 2012, 12:29:39 PM »
John, where do you buy the fresh lemon grass? Do you grow it? I've not been successful with that. Maybe we are too high up here. Also, have you found the tamarind paste here or do you get it from the UK? I've also not seen the star anise here but I haven't looked in Shop Uk in Sidari yet. They had a comprehensive range of herbs and spices at one time but we don't get there very often.

Trisa
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megali rahi

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Re: Malaysian Rendang Curry
« Reply #3 on: February 28, 2012, 01:22:19 PM »
Hi Trisa ,

I usually ask friends from the UK to bring me lemongrass and the Tamarind paste . However I have bought lemongrass and fresh coriander from Diellas at Tzavros .
I always lookout for Tamarind paste but have never seen it here . Next time we go to the English shop in Sidari I'll ask Russell if he can source it .........the problem is though that he probably wouldn't sell all of it before the sell by date .

I prefer crushed aniseed  to star anise , the flavour is more robust

John 
« Last Edit: February 28, 2012, 01:24:10 PM by megali rahi »

Offline Trisa

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Re: Malaysian Rendang Curry
« Reply #4 on: February 28, 2012, 02:10:06 PM »
We had a Greek friend who used to grow lemongrass successfully. Unfortunately he died and we lost our supply but at least we know it can be grown here.

I will go on to Diellas Facebook page and see if they have any lemongrass at present. Your recipe sounds delicious and I shall have to make it sooner rather than later so as to get it out of my system!!

Trisa
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megali rahi

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Re: Malaysian Rendang Curry
« Reply #5 on: February 28, 2012, 07:03:32 PM »
You will love it Trisa , unlike most curries with this one you taste almost all of the different herbs and spices individualy ...........that is if you don't overload with the chillis  ;D

If you get stuck I have 2 sticks of lemongrass in the freezer you would be welcome to have .

John

Offline Trisa

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Re: Malaysian Rendang Curry
« Reply #6 on: February 28, 2012, 07:12:37 PM »
Thank you John but I wouldn't dream of it. It's too precious and rare here! What I didn't realise is that you can freeze it. That is certainly good to know. When I see some I shall buy enough to last me a while! I will also bring some back with me from the UK now I know that!

I know we keep talking about fresh food but have you ever tried the stuff in jars? I don't know what it's like but if there's nothing else....!

Trisa
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megali rahi

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Re: Malaysian Rendang Curry
« Reply #7 on: February 28, 2012, 08:21:36 PM »
Trisa , I always buy and freeze lemongrass and ginger . Taken straight from freezer and grated is easiest and most economical without loosing taste .

I have tried the jarred varieties of various .......but to be honest they are bland and some are full of preservatives ..............which is the reason I started cooking for the family many moons ago .

Both Hilary and I were working full time and we started living off supermarket ready made meals and such . I decided that our diet was going to cause us health problems long term , I used to get home before H and our son so I decided that I would shop fresh and cook ready for their return ..........and from there until now I am  tied to the cooker  ;D ;D

As I stated , you are more than welcome to the lemongrass in our freezer , we will soon have backup ...

John

Offline Trisa

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Re: Malaysian Rendang Curry
« Reply #8 on: February 28, 2012, 11:22:06 PM »
I always freeze ginger and get Bob to grate it!

I have another question...how much meat do you use with the amount of marinade? I suppose I'm asking how many will the recipe feed?

I should have said it was the lemongrass in jars that I wondered if you have ever used. Re the said lemongrass, Bob is going back to the UK in a few weeks time so I'm going to put it on the list. Thanks again!

Trisa
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megali rahi

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Re: Malaysian Rendang Curry
« Reply #9 on: February 29, 2012, 10:16:39 AM »
I usually use 2 chicken breasts but have enough marinade left over for another meal . Hilary is not so keen on a spicy curry but endures it now and again so when I mass produce spag bol I freeze some single portions then whem I fancy a curry she can have spag bol instead  ;D

John

Offline Kouloura

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Re: Malaysian Rendang Curry
« Reply #10 on: February 29, 2012, 10:46:30 AM »

 Sounds Delicious !!!

When we all round to yours for a Curry evening John ?   ;)


Offline Bob

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Re: Malaysian Rendang Curry
« Reply #11 on: March 08, 2012, 02:00:12 PM »
John,

Just to let you know that we saw star anise today in Shop UK, Sidari. They had plenty of it.

Bob
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megali rahi

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Re: Malaysian Rendang Curry
« Reply #12 on: March 08, 2012, 06:55:52 PM »
Thanks Bob , Iv'e to visit them soon as Iv'e run out of shreddies , you didn't happen to enquire about the Tamarind paste by any chance ?

Has Trisa cooked you this curry yet ? I'll be interested in both your comments  as to what you thought about the taste .

John
« Last Edit: March 08, 2012, 09:31:38 PM by megali rahi »

Offline Bob

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Re: Malaysian Rendang Curry
« Reply #13 on: March 08, 2012, 10:16:25 PM »
John,

I didn't notice tamarind paste but then I wasn't looking!

Nope! We haven't tried this curry yet. I'll report back when we do!

Bob
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