Soak the dried fruits in the orange juice overnight.
Prepare the vegetables:
Cap the small, red onions and the garlic at both ends, peel and cut across into thin slices. Wash the green chillies, cut into small pieces. Leave the grains and discard the stems. Wash the kohlrabi and zucchini. Peel the kohlrabi and cap the zucchini at both ends. Cut both into bite-sized pieces. Wash the peppers, cut in half lengthways, remove the stem and the grains. Cut the pulp into bite-sized pieces.
Cut off the hard root stalk from the lemongrass, remove the dark green or brown outer leaves, and cut the lower, white part into pieces approx. 8 cm long. Gently treat (tap) these parts halfway with a kitchen hammer.
Wash and peel the galangal, turmeric and ginger, cut into thin slices and dice them.
Leaves and Nuts:
Wash the kaffir lime leaves and use them whole. Finely grate the macadamia nuts.
Mix all ingredients from cumin powder to vegetable stock homogeneously.
Heat the sunflower oil in a pan. Add the prepared onions and garlic and sauté until translucent. Deglaze with the orange juice and the soaked scallops, add the coconut milk with all the remaining ingredients except for the zucchini and simmer for 30 minutes with the lid on. After 20 minutes add the zucchini pieces. Stir every now and then and finally season to taste.
Garnish and serve:
Garnish the finished rendang with boiled rice or, as in the picture, in a crispy bed of pasta and serve.
A "rendang" is a dish that is cooked with coconut milk. The German translation "Curry" is incorrect because it does not do justice to this fact. In addition to vegetarian rendang, there are a large number of non-vegetarian rendangs. E.g. rendang ayam (chicken), rendang sapi (beef) etc. The above recipe is a rendang nangka and is cooked with fresh, ripe or unripe scallops. Instead of scallops, unripe papaya or not completely ripe mango can also be used.
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