(Recipe from this blog post)
I must confess, I wasn’t really sure I wanted to attempt a rendang in the Thermomix. I use Brahim’s rendang paste normally, which is ridiculously good and so easy to make! But I had to admit, it would be pretty cool to say that I could make a good rendang from scratch.
Note 1: The recipe calls for 25g of brown sugar or palm sugar. I used brown sugar but ended up with a recipe that was way too sweet. So I might go with 15-20g palm sugar next time.
30g dessicated coconut
1 large red chilli, end cut off
2.5cm fresh ginger, peeled
3 cloves garlic
1 small red onion, peeled
1 tsp turmeric (I used turmeric powder, but actually think it would be good to try fresh turmeric next time)
20g oil (I used vegetable oil)
1 tsp fish sauce
4 bay leaves
1/2 tsp ground cinnamon
3 star anise
5 cardamom pods, split with the flat end of a knife
ground pepper, to taste
15g palm sugar (reduced from original recipe)
150g coconut cream
500g diced beef
I don’t use star anise and cardamom pods regularly, so thought I’d take a happy snap of my dry spices/herbs.
- Toast the coconut in a saucepan, continuously stirring until it’s a light brown color. Then remove it off the heat immediately and set aside.
- Pop your chilli, ginger, garlic, onion and turmeric in the TMX bowl, and chop for 10-15 seconds/speed 6.
- Add the oil and saute for 3 minutes/100 degrees/speed 3.
- Add all other ingredients except the meat and cook for 5 mins/100 degrees/speed soft.
- Add the meat and cook for 110 mins/100 degrees/reverse/speed soft. (You’ll have to set the timer twice)
I decided to make this a day early and pop it in the fridge to let the flavours develop. As mentioned before my attempt turned out a bit too sweet, but in terms of texture and taste it was good. I might even add an extra 10g of coconut and toast it a tiny bit longer as well next time!