Potato Rendang Recipe

Name: Potato Rendang Recipe
Ingredients: 1 can coconut milk, about 14 fluid ounces; 2 thick stalks fresh lemongrass, de-stemmed with the bristly tops cut off; 5 medium sized shallots, coarsely chopped; 3 cloves garlic, coarsely chopped; 1 piece turmeric, 2 inches long, peeled and coarsely chopped, or 1 1/2 teaspoons ground turmeric; 1 piece galangal, 2 inches long, peeled and thinly sliced; 1 1/2 pounds small potatoes, either fingerling, a baby variety, or peruvian blue

7 ingredients

5 steps

Ingredients

1 can coconut milk, about 14 fluid ounces
2 thick stalks fresh lemongrass, de-stemmed with the bristly tops cut off
5 medium sized shallots, coarsely chopped
3 cloves garlic, coarsely chopped
1 piece turmeric, 2 inches long, peeled and coarsely chopped, or 1 1/2 teaspoons ground turmeric
1 piece galangal, 2 inches long, peeled and thinly sliced
1 1/2 pounds small potatoes, either fingerling, a baby variety, or peruvian blue

Directions

1

First, reduce the coconut milk: Pour it into a nonstick skillet and bring to a boil over medium heat. Reduce the heat to a simmer and cook uncovered, for fifteen or so minutes, until the milk has reduced a bit and swirls of oil begin to appear on the surface.
2

To make the paste: Cut the aromatic part of the lemongrass into 1/4-inch thick slices. Place the cut lemongrass, shallots, garlic, turmeric, galangal, and chilies in a small food processor. Pulse until the consistency is chunky-smooth, adding a teaspoon or so of water if necessary to get the paste moving along.
3

Add the paste to the coconut milk after it has been simmering for 15 minutes; then simmer for 30 minutes or so, until the liquid has reduced by 1/2.
4

While the coconut milk is simmering, scrub the potatoes and slit them halfway through with a knife. When the coconut milk has reduced by half, add the potatoes and simmer, uncovered for 30 to 45 minutes, until the only the oil is left in the pan.
5

Reduce the heat to low and saute the potatoes in the remaining coconut oil. Continue to saute, stirring the potatoes around every 5 minutes, until the skins are nicely browned-about 30 minutes longer. Allow the dish to rest for a few minutes, then serve.