Thursday, September 27, 2012
Octopus Rendang
This is my familly favourite food
Ingredients
1 kilograms octopus and cut up into small pieces
2 litres/8.5 cups of coconut milk
1 tsp black pepper
2 tbsp toasted coconut
1 tbsp tamarind pulp (soaked in some warm water for the juice and discard the seeds )
salt to taste
sugar to taste
Spice paste:
10 cloves garlic
20 shallots
2 inches ginger
100 grams/ 3.5 ounces ground chilli
1 tablespoon coriander
1 teaspoon cumin
5 kaffir lime leaves (finely sliced)
6 Salam leaves (Indonesian bay leaves)
3 turmeric leaves (finely slices)
3 lemongrass (white part only)
1 inch galangal
3 star anise
Method
Chop the spice paste ingredients and then blend it in a food processor until fine.
Heat the coconut milk and spice paste to boil and stir occasionally.
Add octopus, tamarind juice, black pepper, toasted coconut, salt and sugar on medium heat, stirring frequently.
Lower the heat to low, cover the lid, and simmer for 2 - 2.5 hours or until most of the liquid has evaporated the meat is really tender.
Season with additional salt and sugar if its needed.
Serve immediately with steamed rice.
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