Sunday, March 4, 2012

Potato Rendang

I've made beef rendang and a chicken rendang, so it seemed only fair that I finely try a vegetarian rendang. Of the three, the beef probably remains my favourite, but each of them are delicious. This one can get surprisingly spicy, so be careful.

One year ago: Whole Wheat Goldfish Crackers (If you like cheese and haven't tried this, you need to!)
Two years ago: Simple Tomato Sauce

Potato Rendang (from Cradle of Flavor)

2 1/2 cups coconut milk
Flavoring Paste
1 lemongrass stalk, ends and outer layers removed, thinly sliced
85g shallots, coarsely chopped
2 cloves garlic, coarsely chopped
5 - 10 Holland chiles or other long red chiles, stemmed and coarsely chopped
5 - 15 fresh green Thai chiles, stemmed and coarsely chopped
2 tsp ground turmeric
2 tbsp ginger, peeled and thinly sliced
2 tbsp galangal, peeled and thinly sliced (optional)
3 stems fresh lemon basil, Thai basil, or Italian basil
3 whole daun salam leaves (optional)
680g very small potatoes, no more than 1" in diameter
3/4 tsp kosher salt
peanut oil if needed

1. Pour coconut milk in 12" skillet and bring to low boil over medium heat. Reduce heat to medium-low and cook uncovered 15 minutes.
2. Place lemongrass, shallots, garlic, chiles, turmeric, ginger, and galangal in small food processor. Process until smooth paste.
3. Add flavoring paste, basil, and daun salam leaves to simmering coconut milk and stir to combine. Simmer, uncovered, stirring until reduced by half, about 45 minutes.
4. While coconut milk simmers, scrub potatoes (but don't peel), slit halfway through with sharp knife.
5. Add potatoes and salt to pan. Continue simmering, stirring until liquid has become thick and pastelike and fats have separated, 30 - 45 minutes longer. Add peanut oil to pan if needed so there are 2 tbsp oil in pan.
6. Reduce heat to low and saute potatoes until cooked through and medium dark brown, 25 - 30 minutes.
7. Transfer potatoes and paste to serving dish. Allow to rest for at least 30 minutes before serving.

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