Potato Rendang
Potato Rendang could be just the gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe you've been looking for. This recipe serves 4 and costs $2.73 per serving. One portion of this dish contains roughly 8g of protein, 24g of fat, and a total of 378 calories. If you have potatoes, galangal, lemongrass, and a few other ingredients on hand, you can make it. 9 people were impressed by this recipe. Not a lot of people really liked this side dish. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 73%, which is solid. Similar recipes are Indonesian Beef Rendang (Rendang Sapi), New Potato Rendang & Green Beans Recipe, and Beef Rendang.
Servings: 4
Ingredients:
1 can coconut milk, about 14 fluid ounces
1 piece galangal, 2 inches long, peeled and thinly sliced
3 cloves garlic, coarsely chopped
2 thick stalks fresh lemongrass, de-stemmed with the bristly tops cut off
1 1/2 pounds small potatoes, either fingerling, a baby variety, or peruvian blue
5 medium shallots, coarsely chopped
1 piece turmeric, 2 inches long, peeled and coarsely chopped, or 1 1/2 teaspoons ground turmeric
Equipment:
frying pan
food processor
knife
Cooking instruction summary:
Procedures 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 sauté the potatoes in the remaining coconut oil. Continue to sauté, 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.
Step by step:
First, reduce the coconut milk
1. 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.
To make the paste
1. Cut the aromatic part of the lemongrass into 1/4-inch thick slices.
2. 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/
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 sauté the potatoes in the remaining coconut oil. Continue to sauté, 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.
Nutrition Information:
covered percent of daily need
