Name: Red rice rendang
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: Serves: 4
Ingredients: 3 garlic cloves, chopped; 6 cm/2½ in piece of fresh root ginger, peeled and grated; 2 lemongrass stalks, hard outer layers removed; 2 small onions, chopped; 50 g/1¾ oz/1 cup coconut flakes; 1 tbsp chopped fresh galangal, or paste; 2 tbsp chopped coriander/cilantro leaves; 4 cardamom pods, lightly crushed; 2 tbsp oil; 1 tsp turmeric; 4–6 red chillies, deseeded and roughly chopped; 4 kaffir lime leaves; 400 ml/14 fl oz/1⅔ cups coconut milk; 650 g/1 lb 7 oz braising steak, diced into 3cm/1¼in cubes; 1 cinnamon stick; 2 shallots, finely sliced and deep fried; salt; 190 g/6¾ oz/1 cup red rice, preferably Bhutanese, soaked overnight, then drained; grated zest and juice of 1 lime

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 15

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

The Indonesian palette of flavours is intriguingly unique.

Lemongrass, galangal and kaffir lime leaves are hugely fragrant and give the beef a brave feminine dimension. It is so important that the beef becomes tender and utterly penetrable to these iconic spicings.

Ingredients

50 g/1¾ oz/1 cup coconut flakes
2

Method

First, make the Rendang paste. Toast the coconut flakes in a dry frying pan until browned, then remove them from the heat. Roughly chop 1 lemongrass stalk. Blitz together the toasted coconut, onions, ginger, galangal, chopped lemongrass, garlic, chillies and turmeric to a smooth paste.

Now heat a wok and add the oil. Fry the spice paste over a high heat for about 3–5 minutes. Add the ca