Gastronomixs

Seaweed rendang

Creation by Jermain de Rozario, De Rozario restaurant, Helmond, the Netherlands.

Seaweed rendang

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Ingredients

500

g

seaweed, of your choice

3

stalks

lemongrass

1

 

kaffir lime leaf

30

g

fresh ginger

1

 

red chilli pepper

80

g

sweet soy sauce (kecap manis)

50

g

coconut milk

400

g

chicken stock

Preparation method

  • Gently fry the lemongrass, red chilli pepper, ginger, and the kaffir lime.
  • Add the seaweed to the pan and deglaze with the sweet soya sauce, coconut milk, and chicken stock.
  • Reduce on low heat for about 40 minutes.
  • Let the mixture cool, and then pull vacuum it.
  • Set aside to infuse for 24 hours.

Serving suggestions

  • Delicious with meat or fish and can be served hot or cold.
  • Combine with briefly fried langoustine, pork belly, preparations of cucumber, serundeng, and a coconut and lemongrass soup. 

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