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Ili's Rendang Ikan & Bambooless Lemang
Ingredients
Rendang Ikan
For The Fish:
800g of mackerel
1 teaspoon of turmeric powder
½ teaspooon of salt
¼ cup of vegetable oil
To Be Blended:
2 medium sized red onions of 4 shallots
2 large cloves of garlic
6 dried chilis
For The Rendang:
½ cup of coconut milk
1 tablespoon of kerisik / fried coconut paste
1 tamarind slice
1 cinnamon stick
1 star anise
½ teaspoon of turmeric powder
2 lemongrass, smashed
4 kaffir lime leaves
1 turmeric leaf, sliced thinly
salt and sugar to taste
To Garnish:
turmeric leaves, sliced thinly
kaffir lime leaves
Bambooless Lemang
For The Lemang:
500g beras pulut susu/ glutinous rice, rinsed and soaked in water
1 Litre coconut milk
200ml water
1 tablespoon of salt
2 lemongrass stick, smashed
4 pandan leaves
6 papercups (small cups)
10 sheets of banana leaf 10x12
To Garnish:
banana leaf
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Ili's Rendang Ikan & Bambooless Lemang
Rendang is usually cooked with either chicken or beef, but I really like this fish version because it’s a little lighter, and cooks much faster. The key to this dish is a slow simmer, that way you’re able to reduce the gravy down to its flavourful essence - bathing the fish in coconut milk, turmeric, sweet spiced cinnamon, star anise and the welcoming sour of kaffir lime leaves. Soak up the rich gravy with Nasi Impit, or with a type of glutinous rice - Lemang.
Lemang is traditionally steamed in bamboo and eaten with Ketupat and Rendang during Hari Raya. But if you’re like us and cooking at home, you might find it easier to use banana leaf cups instead.
- Medium
- 25 min
- 90 min
- 15 min
- 9 steps
- 27 Ingredients
- Medium
- 9 steps
- 27 Ingredients
- 25 min
- 90 min
- 15 min
Rendang Ikan steps
Directions
-
Season The Fish
- In a bowl, season the fish with salt, turmeric powder and a little bit of oil.
-
Cook the fish
- In a pan, add in some oil and fry the fish on both sides for about 3-4 minutes, remove and set aside.
-
Prepare the rendang paste
First, blend the shallots, garlic and dried chilis to a smooth paste and set aside.
In the same pan you cooked the fish in, add in the blended items along with the cinnamon stick, star anise, lemongrass and fry until fragrant and caramelized.
Then, add in the turmeric powder, salt, coconut milk and tamarind slice. Cook for about 10 minutes on low heat until reduced and the colour changes.
Depending on how much gravy you like, you can always opt to reduce the rendang to make a thick sauce or add more coconut milk to make more gravy.
-
Add the fried fish
Once it has thickened, add in the kerisik, kaffir lime leaves, sliced turmeric leaves and sugar. Leave to cook for a few minutes.
Lastly, add in the fried fish and let it simmer for 1 minute before turning off the heat and covering it with a lid. Garnish more with some thinly sliced turmeric leaves.
Plate and Serve!
- Serve the Fish Rendang with a side of nasi impit or lemang.
Bambooless Lemang steps
Directions
-
Prepare the rice
Wash the glutinous rice until the water runs clear and then soak it in water for at least 45 minutes.
Once soaked, drain it and set it aside.
It is very important to soak the glutinous rice to ensure that the rice stays soft and cooks faster.
You can substitute white glutinous rice with black rice or even add some corn into your glutinous rice for extra texture.
-
Heat the coconut milk
In a pot, add in coconut milk, salt, lemongrass and pandan leaves. Bring to a slow simmer for 2 minutes.
Turn the fire off and let the lemongrass and pandan leaves steep in the hot coconut milk.
-
Make the lemang molds
Roll up at least 2 pieces of banana leaf and insert it into the cups, leaving about 1 inch of the leaf sticking out at the top of the cup.
Fill the cups lined with banana leaf and fill 1/2 of the way with the drained glutinous rice.
-
Fill up the molds
Remove the pandan leaves and the lemongrass sticks from the coconut milk.
Pour the coconut milk into the cups until it covers the top of the rice and help the coconut milk seep into the rice by mixing it around a little.
-
Cook the lemang
In a steamer, steam the Lemang for about half an hour. After 30 minutes, using a spoon, just press the top of the Lemang to compress it slightly and cook for another 10 to 15 minutes until the Lemang is cooked.
Slice and Serve!
Cool the Lemang for about an hour before removing it from the paper cups. Slice and serve!
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Ingredients
-
Rendang Ikan
For The Fish:
800g of mackerel
1 teaspoon of turmeric powder
½ teaspooon of salt
¼ cup of vegetable oil
-
To Be Blended:
2 medium sized red onions of 4 shallots
2 large cloves of garlic
6 dried chilis
-
For The Rendang:
½ cup of coconut milk
1 tablespoon of kerisik / fried coconut paste
1 tamarind slice
1 cinnamon stick
1 star anise
½ teaspoon of turmeric powder
2 lemongrass, smashed
4 kaffir lime leaves
1 turmeric leaf, sliced thinly
salt and sugar to taste
-
To Garnish:
turmeric leaves, sliced thinly
kaffir lime leaves
-
Bambooless Lemang
For The Lemang:
500g beras pulut susu/ glutinous rice, rinsed and soaked in water
1 Litre coconut milk
200ml water
1 tablespoon of salt
2 lemongrass stick, smashed
4 pandan leaves
6 papercups (small cups)
10 sheets of banana leaf 10x12
-
To Garnish:
banana leaf
Nutrition
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