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Indonesian Pork Curry Sanur Style – Rendang Babi Ala Sanur

5 from 5 votes
Total Time 2 hours 35 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 33 kcal

Ingredients
 

For the rendang:

  • 600 g Pork goulash, fresh, lean
  • 150 g Shimeji mushrooms, white-capped
  • 1 medium sized Carrot
  • 500 ml Coconut water
  • 200 ml Coconut milk, creamy (24% fat)
  • 40 g Ginger slices, fresh or frozen
  • 10 g Galangal slices, fresh or frozen
  • 2 Stalk Lemongrass, fresh
  • 4 Kaffir lime leaves, fresh or frozen
  • 2 small Chillies, green, (cabe rawit hijau)
  • 4 tbsp Celery stalks, fresh or frozen
  • 8 cm Cinnamon stick
  • 4 Cloves
  • 2 tbsp Chicken broth, Kraft bouillon

Also:

  • 2 liter Frying oil

To tie:

  • 2 tbsp Tapioca flour
  • 3 tbsp Rendang sauce, (see preparation)

To garnish:

  • 3 tbsp Flowers and leaves

Instructions
 

Cleaning the meat:

  • Bring 1 liters of water to the boil and let the goulash cook for 5 minutes. Drain the water and rinse the pieces of meat and dry them on a fresh tea towel.

Mushrooms and Carrots:

  • Clean the mushrooms and chop them bite-sized. Cap the carrot at both ends, peel, halve lengthways and cut into approx. 5 mm thick slices.

Ginger and Galangal:

  • Wash, peel and cut the fresh roots into thin slices. Weigh frozen goods and allow to thaw.

Lemongrass and kaffir lime leaves:

  • Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white to light green parts. Cut this into pieces approx. 8 cm long. Remove the outer, green leaves if necessary. Gently crush the lower half of the pieces with a hammer. The stem should remain intact. Wash the kaffir lime leaves and use them whole.

The small, green chillies:

  • Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stalks.

The fresh celery:

  • Wash the fresh celery, shake dry and just pluck, chop and freeze the flawless leaves. Cut the flawless stems crosswise into approx. 3 mm wide rolls. Freeze unused stems as rolls. Weigh frozen goods and allow to thaw.

Browning pieces of meat:

  • Heat the frying oil to 200 degrees. It is hot enough when small bubbles immediately appear on a wooden spoon handle that you dip into the frying oil. Fry the pieces of meat in portions in hot frying oil until light brown (this takes about 10 seconds per portion). Caution: risk of splashing!

Off to the casserole:

  • Put the browned pieces of meat and all the ingredients from coconut water to chicken broth and Kraft bouillon in a 3-liter casserole with a lid and simmer with the lid on for 90 minutes, stirring occasionally.

Tie:

  • Depending on the tightness of the lid, the rendang can still be very liquid. In this case, simmer without the lid until the consistency is less runny. Then bind the sauce with tapioca flour.

Finally:

  • Add the carrots and simmer for 10 minutes. Finally add the mushrooms and simmer for 5 minutes.

To taste:

  • Season to taste with salt and black pepper from the mill. Let the finished rendang ripen with the lid on for another 5 minutes without adding heat.

Serve:

  • The rendang is served as an accompaniment to pasta, rice or potatoes.

Annotation:

  • In the picture above, the rendang was served with "Mie berwarna goreng" - fried, colorful egg noodles. On the left in the picture are tomato pieces with onion slices as a taste contrast. A "rendang" is a side dish in which the meat is cooked in coconut milk and coconut water for a long time. Due to the effort involved, the Rendang dishes are reserved for festive occasions. Fruits can also be used as meat. The jackfruit rendang, which tastes like veal, is famous.

Nutrition

Serving: 100gCalories: 33kcalCarbohydrates: 6.8gProtein: 0.8gFat: 0.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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