The most famous version of rendang in indonesia uses beef as the main ingredient. however, we can cook it with other ingredients like egg and mini potato rendang. with the right amount of spices blend and cooking technique, it will taste as good as the beef rendang.
Egg and Mini Potato Rendang
Ingredients
6 eggs, hard-boiled, scratched, fried until crusted
250 grams mini potato
800 ml coconut milk from 1 1/2 coconut
1 turmeric leaf, knotted
1 lemongrass, crushed
1 asam kandis (can be replaced with ¾ glass of tamarind juice)
vegetable oil for frying(can be replaced with ¾ glass of tamarind juice)
ground spices blend:
8 cloves shallot
4 cloves garlic
5 large red chili peppers
5 curly red chili peppers
2 cm turmeric,toasted
2 cm ginger
2 teaspoons salt
1 1/2 teaspoons coriander seeds
1/4 teaspoon white peppercorn
1/2 teaspoon sugar
Cooking Steps
- Boil coconut milk, spices blend, turmeric leaves and lemongrass. Keep stirring it until bubbling.
- Add in mini potato and egg. Stir.
- Add asam kandis. Cook, stir frequently until the rendang sauce is thick and oily. Remove it from heat.
- Egg and Mini Potato Rendang is ready to serve.
Dina
Dina
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