Rendang is a Malay dish that I ate growing up in Malaysia. I craved for some Lemang & I was inspired by Linsfood to make ‘Lemang without bamboo‘ to serve with my rendang. This may not be a traditional way of making lemang, but it does the job of satisfying my loved one’s tummy 🙂
Beef Rendang with Homemade Lemang
It is cooked with a mixture of spice and 'Kerisik (a toasted coconut paste), until fork-tender. A fragrant dish typically eaten with lemang during the Raya Celebration.
- 500g Beef/Chicken
- 1 stalk Lemongrass
- 4 Cloves
- 3 Star Anise
- 3 Cardamon
- 1 stick Cinnamon
- 8 tbsp Grated coconut
- 250 ml Coconut milk
- 2 tbsp Tamarind juice
- 1 tbsp Palm sugar/white sugar
- 5 Shallots
- 5 Garlic
- 1 inch Galangal
- 1 inch Ginger
- 3 stick Lemongrass (white part)
- 2 tbsp Chili paste/ Chili boh
- Grind the spices (shallots, garlic, galangal, ginger, lemongrass, chili paste) into a paste & put it aside.
- Toast the grated coconut in a non-stick pan without oil (Dry fry) until it turns dark brown.
- Grind the toasted coconut with a little water into a paste & set it aside.
- In a medium heat pan, heat 3 tbsp of oil and fry the spice paste. Put in the star anise, cinnamon, cardamom & cloves.
- Put the beef/chicken, bruise the lemongrass & stir fry for 2 minutes.
- Pour in the coconut milk, water, tamarind juice & palm sugar.
- Let it simmer in low heat for 1 to 2 hours or until the meat is tender.
- Serve over rice or lemang!
- Soak glutinous rice overnight (or min. of 3 hours) then rinse & drain the rice.
- Layer banana leaves over the rice cooker, then pour in the rice.
- Pour in 1 cup coconut milk, 1 cup water (Rice ratio) (2 cup rice = 2 cup liquid)
- Add 1 tsp salt, 1 tsp sugar & cook in the rice cooker. Once the rice is cook, leave it to cool.
- To prepare the lemang wrap, heat the banana leaves to soften. Wrap the cool rice and secure the ends with toothpicks.
- Heat the lemang over the stove (traditionally over woodfire) until its slightly charred.
- Serve it with the Rendang!
- Let it simmer for about 1-2 hours in low heat until meat is tender
- Add water if it's too dry