Wednesday, October 20, 2010

Dry Curry (Rendang) Pork

One of my favorite Malaysia local dish is Rendang (Dry Curry) .You might wonder what is the different between dry curry and regular curry.Well both dishes used the same spices but the only different between dry curry and regular curry is Rendang must have kerisik(fried grated coconut),limau purut(kaffir lime leaf) and daun kunyit (turmeric leaf)..Of course ,rendang must be dry,no ample of sauce or gravy like regular curry.I like turmeric leaves added into rendang but too bad I tried to grow turmeric plant from fresh turmeric during summer but nothing happened until now!! Big failure!!The whole bulbs (about 6 bulbs) of turmeric still look like before I shoved it into the pot ..I even bought a bag of fresh potting soil for it,hope the plant grow big and green!! Unfortunately, nothing happen to my turmeric bulbs(not even a sprout on the tuber) and I can't get any turmeric leaves from any Asian market here.I need to find an expert to advise this "DUMMY" how to plant turmeric plant !! no kidding!! You might wonder what is in the bowl next to rendang,right? Yes ,it's look like steamed rice,right?? Actually it's brown rice mixed with jasmine rice..I tried to collaborate both rice together for healthy reason..It's might sound weird,but as you know eating just plain brown rice is not fun(hard to sallow bcoz the texture is rough) especially for beginner eater like my daughter..She told me the rice doesn't taste good,yucky!! haha!! If I just serve her just plain brown rice,she end up not eating the brown rice at all, so I think this method will train her taste bud slowly to get use to brown rice..

3 lbs pork or (chicken and beef) sliced to 1 inch thick each
4 tbsp curry powder(meat flavor)Baba's or Burung Nuri brand
1/2 cup chili paste (if you like extra spicy) I blend fresh red long chili and birds's chili..or you can use sambal olek which you can get in any Asian store.
1/2 cup grated fresh coconut,roasted or fried and grind fine
1 can coconut milk,400 ml
5-6 daun limau purut(kaffir lime leaf)
2 tbsp sugar
2 tbsp chicken boullion powder
salt to taste
2 fresh stalks lemongrass,removed the end and smashed the white part
3-4 tbsp cooking oil

1:Heat deep skillet or stock pot (medium) with oil at medium heat.Add in sambal-belacan-paste ,chili paste,curry powder and kaffir lime leaves .Sauteed all the spicy for 5-10minutes or until fragrant.
2:Add in meat and coconut milk.Simmer the meat for 20 minutes (if it's chicken wt bones cook longer) or until the oil floated on the surface.Add in chicken bouillon powder,salt and sugar,mix well.
3:Simmer for another 10 minutes or until the gravy become thicken..Add in grated roasted coconut.Use spatula to keep stirring until down deep the bottom to prevent burn.Check the seasoning.
4:Removed from heat .Dish out individual and serve warm with rice,bread or noodle.Ideal to cook in large quantity,pack individual and freeze it for later use .


Sonia ~ Nasi Lemak Lover said...

I love Rendang, but haven't tried with pork, must try one day. Luckily I'm so easy to get turmeric leaf here..

AloyCia said...

Never tried pork rendang before... its look so delicious...

pigpigscorner said...

Rendang is one of my favourites too! So good with rice!

ICook4Fun said...

My mom used to cooked curry with pork too. On the turmeric leaves I freezed some of it and will give you when I see you. As for planting it do not put roots too deep into the soil. Just put the roots on top of the soil and then lightly cover it with little soil. That is how I plant mine and by the way they will not survive the winter so you need to plant it every season.

mycookinghut said...

Rendang is one of my favourites! Like Sonia, I have never tried with pork too!! Will give it a go!

My Asian Kitchen said...

you guys are lucky!! for me getting turmeric leaves is like looking for gold! haha!

Thank you for visiting and your kind words☺

thank you dear☺

Gert,I see many blogger in US do plant turmeric plant and hidup!! but mine habuk pun tak adak!!...Btw,thanks for the offer♥..and your advise..oh!! isn't all the Malays stall in Msia use lengkus leaves or turmeric leaves in their rendang?

try it leemei!! it's something for change since I always cook chicken one!

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.