Kentang "Bogor"

Ingredients for 4 servings:

• 8 large potatoes, waxy
• 10 m.-sized tomatoes, fully ripe
• 50 g celery, fresh or frozen
• 6 kemiri nuts, alternatively macadamia nuts
• 200 g onion(s)
• 6 medium-sized garlic cloves, fresh
• 6 Pepper, red, long, mild to medium hot
• e.g. chili pepper(s), green (2 = mild… 8 = hot)
• n. B. Chili pepper(s), red
• 40 g galangal, fresh or frozen
• 60 g ginger, fresh or frozen
• 4 stalks lemongrass, fresh
• 600 ml coconut milk, creamy
• 600 g water
• 20 g coconut palm sugar (gula kelapa)
• 4 tbsp soy sauce, salty
• 4 tbsp soy sauce, sweet
• 4 salad leaves, frozen, Asian shop
• 5 kaffir lime leaves, frozen, Asian shop
• 4 cinnamon sticks
• 4 cloves
• ½ tsp cardamom seeds
• 1 lemon(s), fully ripe
• 20 g shrimp paste (terasi)
• e.g. palm oil for frying
• e.g. salt and pepper
• 2 medium-sized eggs, hard-boiled, halved lengthwise
• e.g. celery leaves, fresh
• n. B. almond sticks
• n. B. pepperoni threads, red
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

Potatoes cooked in coconut milk with spices and garnished with boiled eggs. Recipe from West Java, Indonesia.

Wash the vegetables, fruit, leaves and roots and peel if necessary. Remove the stems from the tomatoes, quarter them lengthwise, remove the green core and cut them into thirds crosswise. Chop the celery stalks crosswise into small rolls about 5 mm wide. Trim both ends of the onions and garlic cloves, peel them and roughly chop them into pieces. Remove the stems from the red chili peppers, cut them lengthwise, open them up and remove the seeds. Halve the empty pod lengthwise and cut them crosswise into pieces about 1 cm wide. Cut the chilies crosswise into thin rings. Leave the seeds and discard the stems. Cut the galangal and ginger crosswise into thin slices and chop them into small pieces. Halve the kemiri nuts lengthwise and quarter the halves. Fry them in 4 tablespoons of the palm oil until light brown, then add the onion and garlic pieces and fry until translucent. Place all ingredients, from tomatoes to ginger, along with about half of the water, in a blender and blend at full speed for 1 minute. Empty the contents into a 4-liter Dutch oven (with a lid). Wash the fresh lemongrass, remove the tough stalk at the bottom, discard any brown or wilted leaves, and use only the white to light green parts. Cut these into approximately 10 cm long pieces. Remove the outer, green leaves if necessary. Gently crush the bottom half of the pieces with a hammer, leaving the stem intact. Add all prepared pieces to the Dutch oven. Mix the coconut milk with the remaining water, the palm sugar, and both soy sauces. Transfer to the Dutch oven. Add the leaves whole to the sauce. Add the cinnamon sticks, cloves, and cardamom seeds. Finely grate the shrimp paste (see note). Mix everything well. Simmer with the lid on for 2 hours, stirring occasionally. Continue simmering uncovered, stirring frequently to prevent burning. In the meantime, quarter the peeled potatoes lengthwise and into thirds crosswise. Squeeze the lemon and add the juice to the rendang. After 30 minutes, simmer uncovered, season the sauce to taste. Add the potatoes to the simmering sauce and continue simmering with the lid on. After 20 minutes, the rendang is ready. Transfer the rendang to a serving bowl, garnish, and serve warm with white rice. Note: The Indonesian “terasi” has little in common with the German shrimp paste and is not interchangeable with it (see also Wikipedia). Available from: https://www.asiafoodland.de/store-products.php?pName=jeenys-garnelenpaste-trassie-indonesisch-25-gp-3675 In Indonesia, this dish is usually cooked with tennis ball-sized baby potatoes, which are only washed but not peeled. Since rendang is cooked for festive occasions, garnishing with hard-boiled eggs is mandatory for potato rendang. If you omit the optional terasi, it becomes a very spicy vegetarian dish.