As we learned on Peter Greenberg Worldwide Radio this weekend, Malaysia’s diverse cuisine is heavily influenced by a number of cultures: Malay, Chinese and Indian. Check out this recipe for Rendang Paste and Sauce, prepared by Chef Raymond Tan, the executive chef at Sunway Resort Hotel & Spa in Kuala Lumpur.
[Editor’s note: 100 grams is approximately 7 tablespoons or 3.5 ounces)
Ginger- 50 grams
Garlic- 60 grams
Shallots- 100 grams
Lemongrass 100 grams
Chili paste – 100 grams
Tumeric powder- ½ teaspoon
Shallots- 50 grams
Galangal (blue ginger)
Turmeric leaf- 1 piece
Lime leaf- 3 pieces
Grated coconut – 100 grams (Sautéed until golden brown)
Coconut milk- 300ml
Carrots (cut in chunks)- 1
Onions (cut in chunks)-1
Salt (to taste)
Pepper (to taste)
Sugar (to taste)
First pour in a small amount of cooking oil into the pan and then sauté blended items and cook well.
Next pour in the coconut milk, add in the turmeric and lime leaf and season to taste.
Once the paste is cooked well, add in the grated coconut that is sautéed till golden brown to create the paste.
Remove from pan once ready and leave it to cool.
Rub Rendang paste on turkey or chicken
Proceed to stuff the meat with turmeric and lime leaf, carrots and onions.
Roast in oven (320 degrees F) for 60 minutes.
Increase the temperature to (340 degree F) and let it brown for 20 minutes.
Once the 20 minutes is over, baste the turkey with the Rendang paste.
Mix the remaining Rendang paste with coconut milk (200ml) to dilute the thick paste and add seasoning to taste.
Serve with pilaf rice or braised cabbage.