אינדאָנעזיש כאַזער קערי סאַנור סטייל - Rendang Babi Ala Sanur

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.

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.

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

וואַשן די פריש לעמאָנגראַסס, אַראָפּנעמען די שווער שפּרייַזן אין די דנאָ, אַראָפּנעמען די ברוין און פאַרדאַרט בלעטער און נוצן בלויז די ווייַס צו ליכט גרין טיילן. שנייַדן דעם אין ברעקלעך אַפּפּראָקס. 8 סענטימעטער לאַנג. אַראָפּנעמען די ויסווייניקסט, גרין בלעטער אויב נייטיק. דזשענטלי צעטרעטן די נידעריקער העלפט פון די ברעקלעך מיט אַ האַמער. דער סטעם זאָל בלייַבן בעשאָלעם. וואַש די קאַפפיר לייַם בלעטער און נוצן זיי גאַנץ.

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

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.

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!

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.

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.

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

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.

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

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.