Rendang is one of my favourite Indonesian dishes. When ever I am on an adventure through the different regions of Indonesia I always try the Rendang. As Indonesia is predominantly Muslim, this dish is commonly cooked with beef. Some regions cook it as a moist and fragrant saucy curry, and in some areas it is a super flavourful dish that has very little sauce.
But no matter where I have eaten Randang, it always has coconut milk and loads of toasted sweet grated coconut stirred in at the end, giving it such a unique flavour and texture.

When I cook it at Bali Asli we use pork which is also delicious, we keep it quite moist and saucy.
Like saucy slow cooked meat dishes all over the globe, always take time to cook it slow and long. And leave it to mature and for the flavours to develop over night before serving it.

It looks like there is an enormous number of ingredients! but, trust me, its worth it! And you can make more of the bumbu spices and freeze them after you have ground them to a paste, then all the hard work is done for next time.

Live life, eat well.
Penelope

500g Pork meat diced 2cm shoulder meat is best
BUMBU SPICES
6 Garlic cloves sliced
6 pcs shallot sliced
2 pcs large red chili seeded and sliced
1 pcs Small red chili seeded and sliced
5cm ginger crushed
2pcs candle nut (or almonds) crushed
4pcs black pepper corn crushed
2 pinches of nutmeg
2cms Tumeric Peeled and sliced
4cms Galangal Peeled and sliced