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Rendang Paste

  • Difficulty

    super easy

  • Serves

    1

  • Preparation time

    15min

  • Total time

    1h

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Ingredients

  • shallots
    80g
  • garlic cloves
    100g
  • ginger, cut in pieces
    100g
  • fresh turmeric, cut in pieces
    60g
  • fresh galangal, cut in pieces
    60g
  • fresh lemongrass, cut in strips
    4
  • dried chillies, deseeds
    20
  • water
    50g
  • coriander powder
    1tablespoon
  • cumin powder
    1teaspoon
  • fennel powder
    1teaspoon
  • curry powder
    1teaspoon
  • oil
    250g
  • coconut cream
    300g
  • tamarind slices
    1
  • roasted coconut paste
    2tablespoon
  • turmeric leaves, thinly sliced (optional)
    2
  • fresh kaffir lime leaves, thinly sliced
    4
  • raw sugar
    45g
  • salt
    30g

Preparation

  • step 1

    Place shallots, garlic clove, ginger, turmeric and galangal into mixing bowl.

  • step 2

    Add lemongrass and dried chillies into mixing bowl.

  • step 3

    Press control knob and chop 5 sec/speed 10. Scrape down sides of mixing bowl with scraper.

  • step 4

    Press control knob and chop 5 sec/speed 10. Scrape down sides of mixing bowl with scraper.

  • step 5

    Press control knob and chop 30 sec/speed 10.

  • step 6

    Insert Whisk into mixing bowl.

  • step 7

    Add oil into mixing bowl.

  • step 8

    Without measuring cup, press control knob and cook 15 mins/120°C/speed 0.5.

  • step 9

    Add coriander powder, cumin powder, fennel powder, curry powder and coconut cream into mixing bowl.

  • step 10

    Add tamarind slice, roasted coconut paste and salt into mixing bowl.

  • step 11

    Without measuring cup, press control knob and cook 15 mins/120°C/speed 0.5.

  • step 12

    Add raw sugar, turmeric leaves and lime leaves into mixing bowl.

  • step 13

    Without measuring cup, press control knob and cook 10 mins/120°C/speed 0.5.

  • step 14

    Cool down the paste completely before place it in airtight containers, store in the fridge for up to 1 month.

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