Gastronomixs

Goat neck rendang

This recipe uses goat neck to prepare the popular Indonesian classic. Traditionally, it is a very spicy dish. If you would like the rendang less spicy, use more coconut milk or add gula jawa (palm sugar).

Creation by Dirk Beverdam, ROC Friese Poort, the Netherlands.

Goat neck rendang

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Ingredients

1

stalk

lemongrass

2

cm

ginger

5

g

galangal

5

g

cumin

10

g

turmeric

5

g

galangal

100

g

creamed coconut

3

 

small hot chilli peppers

6

cloves

garlic

6

 

white onions

400

ml

coconut milk

25

ml

sunflower oil

15

g

sambal (Indonesian chilli paste)

1

kg

neck of goat

Preparation method

  • Finely chop the onions, garlic, and chilli peppers together in a food processor.
  • Heat some oil in a pan on high heat.
  • Add the ground onion, garlic, and peppers and gently fry.
  • Clean the goat’s neck and remove the membrane.
  • Cut the meat into small cubes.
  • Add all the remaining ingredients (except for the creamed coconut, coconut milk, and oil) to the onions, garlic, and peppers.
  • Stir thoroughly to make a paste.
  • Add the meat and the rest of the oil.
  • Add the coconut milk and creamed coconut and put the pan on a low heat and simmer until the meat is done.
  • If the rendang is too spicy, add some more gula jawa (palm sugar).

Serving suggestions

  • Serve with white rice, sambal beans, and acar.
  • As a component in a composition with several components of goat.
  • As a filling for a Bao (lotus bread roll).

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