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Indonesian dish help.
Posted:
Sun Mar 04, 2007 7:57 pmby markgadd
Hi all.
Whilst in Norfolk last weekend we called in to Holt and found a shop selling solely cookbooks which was cool but the chap in the shop was cooking an Indonesian dish which involved slow cooking the meat covered with coconut milk fistly it poaches it and then when the milk has gone and just the fat remains it fries off, it smelt wonderful but we can't remember what it was called can anyone help.
Posted:
Sun Mar 04, 2007 9:48 pmby Spuddy
Sounds like Rendang to me Mark; usually made with beef.
Posted:
Mon Mar 05, 2007 8:39 amby tristar
I think you are right Spuddy, one fairly genuine recipe is to be found here,
Rendang Daging nothing special about it, just simple delicious food, the addition of table tennis sized potatoes or kidney beans are two genuine local variations.
Posted:
Mon Mar 05, 2007 9:32 pmby markgadd
Don't know about rendang dish the guy dod say what he was cooking but it did'nt sound like that.He said he put everything in the pan and it at first boiled inthe milk till it turned to oil then fried till the oil had gone this took 3 to 4 hours.
Posted:
Mon Mar 05, 2007 9:51 pmby jpj
mark, that's a great shop you called in to.
here's their contact details:
01263 713733
info@gladstonescookbooks.comi'd recommend a visit if anyone's passing by . . .
Posted:
Tue Apr 17, 2007 6:41 pmby Ken D
Here are 73 recipes from the Conimex folks..... Unsure if they still print the little recipe booklet. Some of the ones here are not in the book.
Click show all.
http://www.conimex.com/en/recepten
Posted:
Sat Apr 21, 2007 9:09 pmby markgadd
Time to Fess up.
We trailed around the biggest Tesco and Sainsbury's and could'nt find half the stuff on the recipe Tristar sent.But inspiration soon came to hand in the wierd food section at Sainsbury they had Rendang paste made by an Ausie company for the best part of a fiver,well I'm stood there with some of the bit's that add up to more than a fiver to cut along story short it was bloomin lovely and even better the next day as left overs and I did confess to the guests that it came from a jar after they had eaten it.
Posted:
Sun Apr 22, 2007 10:24 pmby Ianinfrance
There are quite a lot of beef dishes in indonesian cooking that use coconut milk. Also it's fairly common to cook the milk down to make it split and then fry meat in the oil. Many Thai curries start like that.
Rendang is a delight.
here's the recipe I use
@@@@@ Now You're Cooking! Export Format
Rendang Daging
beef, main dish, oriental
3 inch cube fresh galangal
2 stalks fresh lemon grass
6 ea dried hot red chilies
2 inch stick cinnamon
12 ea cloves
4 oz red pepper
3 1/2 oz shallots or onions
1 inch cube fresh ginger
8 cloves garlic
12 ea curry leaves
8 ea kaffir lime leaves
2 3/4 pint coconut milk
2 lb stewing beef; cut into 4-5 cm cubes
Peel and coarsely chop galangal, cut off straw like top of lemon grass,
remove outer tough layer and crush what's left. Crumble red chilies and
cinnamon into water (to cover), plus cloves. Peel and coarsely chop
shallots/onions, red pepper, ginger and garlic. Put into an electric
blender and blend until smooth. (Food processor will work but you may have
to add some cooking oil to keep it off the sides).
Take the resulting paste, lemon grass, curry leaves and kaffir lime leaves
and put into a wide non stick pan (or wok or anything really) with the
coconut milk (stir first to get all of it out of the can). Bring to the
boil, stirring occasionally. Turn heat to medium and cook sauce for 15
minutes. Stir now and again to prevent curdling. Put in the meat (and salt
if you like), bring to the boil, lower heat and simmer for an hour,
stirring from time to time. Turn up the heat from medium to high and
continue to cook, stirring from time to time for 30 minutes or until the
sauce is very thick and brown and the meat is tender. (If the sauce begins
to splatter too much cover loosely. At this stage the dish is called
KALIYO. To make RENDANG stir and cook until the sauce has disappeared.
By the way. Did you know that all roads lead to Holt? I've never known a small village like it!
Posted:
Mon Apr 23, 2007 8:08 amby jpj
a small village?
Posted:
Mon Apr 23, 2007 9:13 pmby aris
This Rendang has got my salivating
When you render down the coconut milk, do you cook with the cover on or off?
Posted:
Tue Apr 24, 2007 7:55 pmby markgadd
Hi Aris.
I did it with an open pan (lidless).
Galangal,Kaffir lime leaves and curry leaves have proved difficult to find but the jar from Sainsbugs was bloomin good something the Ausies got right.
Posted:
Tue Apr 24, 2007 10:07 pmby saucisson
Dried kaffir lime leaves and curry leaves should be found on supermarket shelves, galangal we get in oriental grocers but I have seen it in a fresh Thai pack in Tescos, along with fresh lime leaves.
Dave
Posted:
Fri Apr 27, 2007 4:50 amby Lance Yeoh
saucisson wrote:Dried kaffir lime leaves and curry leaves should be found on supermarket shelves, galangal we get in oriental grocers but I have seen it in a fresh Thai pack in Tescos, along with fresh lime leaves.
Dave
And if you still can't find it, maybe I can send some over. If there are enough people interested, I can try sending a pack over from here. Those stuff are abundant hare, in fact i have curry leaves growing from a pot on my balcony.
Posted:
Fri Apr 27, 2007 7:44 pmby markgadd
Working Wilmslow for the next month so I'll try there if I get time off from these local elections.Lance I'll keep you in mind Lance but I'm struggling to get time to do any proper cooking at the moment.Thanks for the offer.
Planning on doing Donne Brasco pork for the wifes birthday bash if anyone has'nt tried it it's like chinese charsui pork only the Huge furry whitingstall version it goes down treat at parties.
Posted:
Mon Apr 30, 2007 12:12 pmby Ianinfrance
jpj wrote:a small village?
Yup, 2490 inhabitants. 52�54'21.04"N 1� 5'26.12"E
I used to go to North Nofolk every year for many, many years, and drove past Holt on many occasions.