This rendang has been approved by a friend who grew up in Indonesia, and was created by my partner who has travelled there. It’s fantastic.
400mL can coconut cream
400mL can coconut milk
5 garlic cloves, crushed
2 large onions, finely diced
1 teaspoon laos powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon turmeric powder
1 inch piece ginger, grated
4 tablespoons of vegetarian hot red curry paste*
curry leaves (fresh, instead of dry, if possible!)
4 tablespoons tamarind (or lemon juice if tamarind is unavailable)
500g fried tofu
wheat-free light soy sauce, to taste
fresh coriander to taste, chopped
fresh hot chillis, chopped (optional)
rice, to serve
Reduce 1/2 of a can of coconut cream in a wok until it starts to become oily.
Add crushed cloves of garlic and fry them for a few seconds.
Add onions and fry everything until the onions are cooked.
Add laos powder, coriander, cumin, and turmeric. Stir briefly.
Add fresh grated ginger, curry paste, curry leaves.
Stir the lot until it becomes aromatic.
Add tamarind to taste.
Add the rest of the coconut cream and the can of coconut milk.
Add fried tofu.
Add wheat-free light soy sauce to taste.
Reduce until it is very thick. For best results, reduce over low heat for a few hours+.
Serve with rice. Top with fresh coriander and extra chillis (optional… you wuss).
I tend to do alot of things to taste, so the quantities can vary a little. Taste test as you go!
You can also add vegetable stock before you reduce the mix, if you want that flavour soaked into the tofu (just remember to be light with the soy sauce if you do).
If you can’t get wheat-free light soy sauce, use Braggs or wheat-free tamari – but very sparingly! These are dark soy sauce rather than light.
Any vegetarian Thai-style curry paste will do. The hotter the better – rendang should be wonderfully burning. Using vegetarian red curry paste is an alternative to spending time pounding lemon grass into paste. Just don’t use one containing prawn/shrimp paste, because (a) it has a different flavour, (b) it’s not vegetarian or vegan, (c) yuck!, and (d) I’m allergic to crustacea.
To make your own curry paste for this recipe, mix together:
5 stalks of lemon grass, chopped finely, then ground to paste.
5 large hot chillis ground to paste (with seeds).