Monkey Food Truck's Rendang Curry
This Rendang Curry recipe comes to us from Phil and Lynn Wong of Wellington's Hungry Monkey Food Truck.
Ingredients
- Onions
- Garlic
- Ginger
- Galangal
- Chillies (to suit)
- Sugar
- Tamarind
- Turmeric
- Fennel
- Curry Leaves
- Cumin
- Lemongrass
- Any meat you choose, i.e lamb, beef, chicken, goat, mutton, wild sheep
Method:
Portion each ingredient to suit your taste, and the amount of meat you are using.
Blend ingredients in blender.
Cube meat approx 2-3 cm size.
For chicken, use larger portion size.
Marinade meat and ingredient together. Leave it overnight
Heat up cooking oil into a hot pot
Gradually add the meat into the pot and stir-fry it
Add water if required, not too much as meat does give up water as well
Add fish sauce, more curry leaves and throw in a few lemongrass sticks
Cook slowly in the pot for two hours for meats like lamb or beef
If chicken is used, one hour is sufficient
For tougher meat like mutton, goat and Arapawa wild sheep, up to four hours
Serving:
Taste meat and if it is soft, ready to serve
Add coconut milk to suit and only for the portion ready to be served
Deep freeze the rest
Best served with fragrant turmeric rice and roti