Theres no water buffalo section Is it ok if I put my rendang in here. Its an Indonesian dish that was originally for buffalo but now beef in this country. Water buffalo pull a lot of ploughs in rice paddies so can be a bit stringy. Essentially its a fragrant slow braise using amongst other things shredded coconut. I am cleaning out deep freeze as xmas gets closer,buffalo has got to go.,
water buffalo rendang
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OK here it is. Rendang is from Indonesia,Malaysia, Sri Lanka. Lots of variations across S/E Asia. Mines a bit more Malaysian in style,I used water buffalo because I had in freezer from the pastrami adventure & its about the only way to cook a water buffalo thats spent its life pulling a plough to get it tender.Mine was modern buffalo but still tough.
In a food processor put 6 red shallots,a bit of galangal the size of your thumb,same of ginger & 2x bits fresh turmeric size of your little finger,2 sticks of lemongrass,white bit only & 6 cloves of garlic.A splash of canola oil,whizz. Add red chilli to taste whiz again.I used 6 dried that I soaked for an hour in hot water.
Turn out into bowl, add 6 snipped kaffir lime leaves & 2x stalks of curry plant leaves& 4 solid tablespoons Indian curry powder of your choice but be careful on the heat. Fry meat seperate to colour it in canola oil or similiar,remove.Then fry off about 4 fat tablespoons of paste till it colours then put meat back in. Mix it up add 1 can coconut milk,same amount water. In a seperate pan toast dry no oil a fat cup of dried coconut I use flakes when its brown add it to pot stir.Put on low cook until tender if you were using beef chuck or blade it would be 2 hours. If it looks like your short of liquid I add a can of that young coconut juice drink they sell in Asian stores
It is tasty,it varies from kitchen to kitchen but its all about the coconut & the slow cook.I could have bumped the heat up a bit by using a hotter curry powder but I was pretty happy it. Will use beef chuck next time,buff too tough.
Shorts,t shirts,insects & those annoying migratory cuckoos here,its definitly spring.Im going to take the rendang elements& make a sauce for grilled chicken skewers,it might even make a sauce for lamb cutlets or a baste for spatchcocked chicken in the MES.I used to do a lot of stuff with chilli but wife 2 not a fan of it. I reckon a habanero in there would take it to another level.
Im going to take most of the elements from rendang sauce,leave out the coconut milk & flakes,lot of fat,& just use the young coconut juice drink.Hit the heat button with a habanero & make some fish as a sort of sambal.Lot of this sort of food around me down here. I will stick it on the end of this thread. Good fun finding the ingredients .Things like kaffir lime leaf, ,galangal,lemongrass are in supermarkets here. Curry leaf,fresh turmeric in the specialty stores with pandanus leaf,all those Thai basils,Vietnamese mints,betel leaf,pea eggplant. I have 2 kaffir limes in tubs,possum ate curry leaf bush.
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Hey Buddy...Looks awesome as usual! Lamb or Goat would kick butt with this recipe...I can source the ingredient easily enough...In addition I was wondering if you have a great recipe for Green and Red Thai Curry Paste...I hate to waste the ingredients on a recipe from someone I don't trust to know what they are doing...JJ
Chef Jimmy,it is a recipe that would work with lamb or goat for sure.Ive had a goat dish really close to it in Hong Kong. Its just a bit of saturated fat with all that coconut but it is tasty .
I have made a curry paste for the last 12 years,mines very Thai & stored in my head.Let me work out how to write it down I make about 20 pounds in one hit.Then distribute it amongst its fans.
Its very popular but a bit hot for some when I make it with habaneros! Chilli hasnt come into season here yet so its expensive coming from the tropics.
I have recipes here that I can share that I collected as a source as I refined mine over time . Give me a couple of days to dig around in my recipe collection.
I am happy to share mine but need to make it & write it down at same time.I make Red Menace(red chilli) ,Yellow Peril(jungle curry in Thai) & Green Dream(not that often)
Mine always have chilli,galangal,garlic,ginger, lemon grass fresh turmeric ,red shallots,lime leaf,lime juice& zest, cilantro,palm sugar,prawn paste,nut oil THEN dry spices.
Ill get it together soon. Its about the proportions between wet & dry amongst other things. Im a feel sort of cook so I have to work out how best to communicate without being in the same room as you.
Just to wrap this up some ingredients you may not have seen.Galangal,kaffir lime leaf,fresh turmeric,curry leaf &Thai holy basil.The variant,put original paste mix with 2 tabs curry powder,4 lime leaves,some curry leaves & a red habanero, then fried some monk fish with it then added the coconut juice drink & simmered.
Glad you liked it,let me dig around here & I will try to put a red curry paste recipe up thats not to longwinded,for the people who like that style of food. I personally prefer Thai/Malaysian/Sri Lankan curries to Indian but thats just me.
Red curry wet rub for the chicken smokers ,theres an idea.
Summer time just about here,holidays,down the coast Ill be doing lots of cooking. Our Xmas is hot here,people go to the beach,backyard pools,big meals of seafood served cold.Lots of stuff coming into season always room at my table.Stuck 2 curry pastes in new thread. Im sure you guys could adapt the red curry to a wet rub for poultry ,maybe mix it with dessicated coconut to form sort of a crust. Let me know what you think.