Ingredients

  • Yields 2 portions
  • ingredients to finely grind:

    12 shallots

  • 8 garlic cloves

  • 4 inches ginger

  • 3 inches fresh turmeric 

  • 3 inches galangal

  • 4 sticks lemongrass

  • 20 dried red chilies deseeded and soaked in hot water

  • some water for blending

     

  • spices:

    1 tbsp coriander powder

  • 1 tsp cumin powder

  • 1 tsp fennel powder

  • 1 tsp curry powder

     

  • other ingredients:

    2 cups cooking oil

  • 300 ml thick coconut cream

  • 1 tamarind slice

  • 3 tbsp roasted coconut paste (Kerisik)

  • 2 sheets of turmeric leaf

  • 4 pieces of kaffir lime leaf

  • 3 tbsp brown sugar

  • 2 tbsp salt

Ili's Rendang Paste
Recipe Courtesy of
Asian Food Network

Ili's Rendang Paste

Ili Sulaiman shows you how to make a deeply delicious, coconut caramely rendang paste. Indonesia and Malaysia’s most famous spice paste goes with anything from beef, chicken, mutton – on its own, or even better with rice. You’ll need the typical Southeast Asian ingredients – ginger, lemongrass, galangal, turmeric and more. A quick chop, a blender blitz, and a simmer in the pot are all that’s needed to make this versatile, flavourful paste that makes everything taste better.
  • Easy
  • 20 min
  • 90 min
  • 15 min
  • 2 steps
  • 20 Ingredients
  • Easy
  • 2 steps
  • 20 Ingredients
  • 20 min
  • 90 min
  • 15 min

Instructions

  1. Blending the aromatics

    • Cut up the lemongrass, turmeric, galangal, ginger, garlic, rose shallots into small pieces that are equal in size.
    • Add all the items into a blender with some water. 
    • Add the dried chilies (that have previously deseeded, then soaked in hot water and vinegar) into the blender. 
    • Pulse the blender slowly to get a rough chunky paste. Do not blend until smooth. Add a bit of water to help the ingredients blend evenl
    Blending the aromatics


  2. Cooking the paste

    • In a large pot, add in the oil, pour in the blended paste and cook for 15 – 20 minutes on a medium to low heat, until the paste has thickened and has darkened in colour.
    • Cover the pot with the lid if it starts to splatter. 
    • Next, add in the ground spices (ground coriander, fennel powder, cumin powder, and curry powder), and cook for another 1 or 2 minutes .
    • Add in the coconut cream, tamarind slice, toasted grated coconut, salt, and continue to cook for about 20 – 30 minutes, or until all the coconut cream has evaporated and the Rendang paste has darkened in colour.
    • Stir occasionally to prevent the paste from sticking to the bottom of your pot.
    • Remove the stalks from the middle of the turmeric leaves, roll them up and slice them thinly.
    • Add in brown sugar.
    • Next, add in the sliced turmeric leaves and kafir lime leaves, combine and cook for another 10 minutes.
     Cooking the paste


Arrange and Serve

Cool down the paste entirely before placing it in airtight re-useable containers or resealable bags, or store in the fridge for up to 1 month. Store in the freezer for up to 1 year.

Arrange and Serve

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Ingredients
  • Yields 2 portions
  • ingredients to finely grind:

    12 shallots

  • 8 garlic cloves

  • 4 inches ginger

  • 3 inches fresh turmeric 

  • 3 inches galangal

  • 4 sticks lemongrass

  • 20 dried red chilies deseeded and soaked in hot water

  • some water for blending

     

  • spices:

    1 tbsp coriander powder

  • 1 tsp cumin powder

  • 1 tsp fennel powder

  • 1 tsp curry powder

     

  • other ingredients:

    2 cups cooking oil

  • 300 ml thick coconut cream

  • 1 tamarind slice

  • 3 tbsp roasted coconut paste (Kerisik)

  • 2 sheets of turmeric leaf

  • 4 pieces of kaffir lime leaf

  • 3 tbsp brown sugar

  • 2 tbsp salt

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