Rendang is a spicy meat dish which is generally prepared by the people of Indonesia and Malaysia during ceremonial occasions. It originated in Indonesia and immediately became immensely popular in Malaysia and Singapore . Rendang is generally made with meat and it includes a lot of spices such as ginger,galangal,lemon grass,garlic,chillies and turmeric leaves and the meat is slowly cooked in coconut milk and spices for hours. Rendang Ayam (Chicken Rendang) is my favourite and I love to cook it but this time I decided to experiment with eggs.I used instant rendang paste instead of preparing the traditional rendang paste at home.Here's my recipe "EGG RENDANG".
INGREDIENTS:
* 5-6 boiled eggs.
* 1 pkt Adabi Rendang Paste (120 g).
* 1 Cup coconut milk.
* 1/2 cup hot boiling water.
* 2-3 shallots(chopped).
* 2-3 cloves garlic (chopped).
* Salt and turmeric to taste.
* Curry leaves (optional).( I used curry leaves while preparing this dish but generally curry leaves are
not used in preparing rendang).
* Cooking oil.
METHOD:
1. Heat oil in a wok and add the boiled eggs and saute for 2-3 minutes in a low to medium flame.Add a pinch of turmeric powder. Remove and keep aside.
2.Now, in the same wok,add the chopped shallots,garlic,turmeric powder and salt and fry until slightly brown. Add rendang paste and curry leaves and stir fry until aromatic.
3. Add the eggs,coconut milk and water. Bring to a boil and continue cooking until it's boiling.
4. Turn down the heat and let it simmer for 3-4 minutes.
5. Garnish with curry leaves and serve hot.
INGREDIENTS:
* 5-6 boiled eggs.
* 1 pkt Adabi Rendang Paste (120 g).
* 1 Cup coconut milk.
* 1/2 cup hot boiling water.
* 2-3 shallots(chopped).
* 2-3 cloves garlic (chopped).
* Salt and turmeric to taste.
* Curry leaves (optional).( I used curry leaves while preparing this dish but generally curry leaves are
not used in preparing rendang).
* Cooking oil.
METHOD:
1. Heat oil in a wok and add the boiled eggs and saute for 2-3 minutes in a low to medium flame.Add a pinch of turmeric powder. Remove and keep aside.
2.Now, in the same wok,add the chopped shallots,garlic,turmeric powder and salt and fry until slightly brown. Add rendang paste and curry leaves and stir fry until aromatic.
3. Add the eggs,coconut milk and water. Bring to a boil and continue cooking until it's boiling.
4. Turn down the heat and let it simmer for 3-4 minutes.
5. Garnish with curry leaves and serve hot.
