1 hour ago, KennethT said:I love rendang. It actually originated in Indonesia (Western Sumatra to be exact) but has since moved all over. Yours looks like a good Malaysian version - the Sumatran version is typically drier - like almost no liquid dry.... both are tasty. I'm curious as to the ingredients you couldn't get (I'm not surprised though) and what you used as a sub.
The recipe said to cook it until it was dry but it also said to keep it at a simmer while covered. After an hour, it was still quite soupy so I uncovered it for the last half hour and it still was not dry but I didn't want to cook it any longer, it was quite tender by then.
One ingredient I could not get was kerisik. The sub was to get some dry coconut and toast it. I could not find Kaffir lime leaves (although I might have seen them in the Asian market but couldn't read the labels) so I used lime zest instead. I found tamarind in the local Mexican market. I'm not sure I did what I should to extract maximum flavor though. PS The other ingredient I could not find was galangal. I substituted a combination of fresh ginger and dry turmeric.
