Rendang a la Sandra from the slow cooker

rendang 3.jpg

 

What do you need: (for 4 people, 8 points per person)

Made in the 3.5 liter Russel & Hobbs slow cooker

900 grams of thin beef ribs (diced)
150 ml Bon Coco organic coconut milk light (with Appie)
3 onions (very little chopped)
4 cloves of garlic (in slices)
piece of ginger (2x2 cm, small cut)
2 tablespoons of sambal badjak
2 tablespoons of tamarind pasta
1 tablespoon of trassi pasta
1 tablespoon tomato paste
2 sereh stems (lemongrass, bruised)
5 leaves of daun salam (Indonesian bay leaf, available at the Toko)
3 leaves of djeroek poeroet (lime leaves, available at the Toko)
2 star anise
1 tablespoon ketoembar (coriander powder)
1 tablespoon djinten
1 tablespoon of turmeric
1 teaspoon of laos
15 grams of coconut grater
1 teaspoon (Celtic) sea salt
1.5 tablespoon Greensweet Brown
2 small maggi cubes (crumbled, the old-fashioned in the yellow red boxes)
3 tablespoons of flour
1 tablespoon Becel light liquid
fresh pepper and salt

This is how you make it:


I always put everything washed, weighed and cut ready first. I think that works well and you can then concentrate on cooking.
Sprinkle the meat cubes with pepper, salt and flour.
Fry the onions for a moment on the Becel light. (I have a removable pan in my slow cooker, do not you have to put that in another pan and throw it over later). Then add the garlic, trassi pasta, tomato paste, tamarind paste and Greensweet Stevia Brown and stir fry well together.
Then add the meat and fry for a few minutes while stirring.
Add the ginger, coconut, djinten, turmeric, sambal, ketoembar (coriander powder), maggi cubes and sea salt and mix well with the meat. Put the pan back in the holder of the slow cooker or throw it in the slow cooker if you have made it in a separate pan.
Add the coconut milk, star anise, daun salam (Indonesian bay leaf), djeroek poeroet (lime leaf), the crushed sereh stalks (lemongrass) and the coconut grater and stir well.
Put the lid on.
Set the slow cooker to low for 9 hours. It is important to be sure the first 3 hours! Do NOT open the lid! That disrupts the slow yarn process! After the first 3 hours you can stir and watch just as quickly if you want to (preferably not!) And then very quickly put the lid back on. The best thing is to not open the lid for the first 8 hours at all.
Take the sereh stems, daun salam, star anise and lime leaves and remove the lid.
(I ate it with half a portion of brown fried rice (3 points) and coconut beans (2 points)

Enjoy your meal!

Tip:
The daun salam, the djeroek poeroet and the sereh stems are very suitable to have in the freezer. I always get a whole bag at the store and then freeze it. I never get wrong.

Source / photos: Sandra Kemna

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