Egg and Kidney Beans Rendang

Rendang does not have to be associated with beef all of the time. we can use many other ingredients including eggs and kidney beans. as an example is this egg and kidney beans rendang. the textures combination of those two ingredients makes this dish tastes very interesting.

Ingredients

8 hard-boiled eggs,fried until crusted
100 grams dried red beans,boiled until tender
6 lime leaves, midribs removed
2 salam (indonesian bay) leaves
1 turmeric leaf leaves
2 stalks lemongrass,crushed
3 red bird's eye chili peppers
3 asam kandis (can be replaced with 2 cups of tamarind juice)
2 1/4 teaspoons salt
1/4 teaspoon white pepper powder
1 3/4 teaspoons sugar
800 ml coconut milk
400 ml coconut creamfrom 1 coconut

ground spices blend:
8 cloves shallot
5 cloves garlic
6 large red chili peppers
3 curly red chilli peppers
1 cm galangal
1 cm ginger
2 cm turmeric,toasted
1 teaspoon coriander seeds

Cooking Steps

Bring the mixture of coconut milk, ground spices blend, lime leaves, salam leaf, turmeric leaf, lemongrass, red bird's eye chili peppers, and asam kandis/tamarind juice to boil.
Add eggs, kidney beans, salt, pepper, and sugar.
Cook it over low heat. Stir it occasionally just until the sauce is thickened and infused to the solid ingredients.
Pour in coconut cream. Stir it until all ingredients are fully cooked and the rendang sauce is oily. Remove it from heat.
Egg and Kidney Beans Rendang is ready to serve.

Author	:	Dina
Editor	:	Dina