Healthier Indonesian Rendang [Coconut Curry Stew] NO MEAT, Oil Free, Gluten Free, Vegan Option
In this episode of “RECIPES FOR MY DAUGHTER”, I am making Indonesian-famous rendang, or coconut curry stew.
Rendang is world-famous and is traditionally made by cooking lots and lots of fresh spices for hours and hours on end.
It is most commonly made with beef, and the end product often has a layer of oil sitting on top. Indonesia is a very diverse nation with highly diverse cuisine.
Although the world-famous rendang originates from a city called Padang in West Sumatra, there is really not really ‘one way’ of making rendang. But they are all equally good and enjoyable, in my opinion.
My version is a lot simpler and more practical for day to day cooking. It still takes a bit of time to cook, but the results are always well worth the time.
I use as many fresh spices as I can, but dry spices work just fine. Instead of meat, I use beans and potatoes.
I do use dried shrimp, but that’s totally optional and you can skip it to easily make this dish fully plant based.
Instead of drenching it in oil, I make my rendang with NO OIL. That’s right, it’s completely oil free!
I like the rendang to be creamy, so I use coconut milk and the natural fat content in coconut milk works perfectly in the dish even without using any added oil.