1 kg shrimp
Rendang spices:
20 g garlic
30 g shallots
15 g candlenut
20 g curly red chili
50 g big red chili
15 g ginger
Condiments :
1 pandan leave, knotted
1 turmeric leave, knotted
1 lemongrass, smashed
½ inch galangal
3 kaffir lime leaves
1 bay leaf
250 ml water
250 ml thick coconut milk
Spice powder and seasoning:
2 g coriander powder
2 g white pepper powder
2 g cumin powder
2 g cinnamon powder
2 g star anise powder
2 g cardamom powder
2 g cloves powder
Blend the rendang spices into a paste. Then saute the paste with pandan leaves, turmeric leaves, lemongrass, galangal, kaffir lime leaves and bay leaves.
The cooking process of the rendang spices requires patience because the rendang spices need to be constantly stirred for the sauce to thicken.
Add the water and coconut milk and cook until it starts boiling. Add the shrimp and stir to mix.
Cook the rendang for about 20 minutes or until the water and coconut milk are reduced and thickened. Then remove and set aside.