Showing posts with label Rendang. Show all posts
Showing posts with label Rendang. Show all posts

Friday, February 3, 2012

LIVER RENDANG - RENDANG DE FOIE

Rendang 4 1 bis
Inspiration is wonderful when it happens, but the writer must develop an approach for the rest of the time... The wait is simply too long.
- Leonard Bernstein
One of the most challenging things about having a blog is being able to constantly find enough inspiration to feed it, no matter the circumstances. This task is particularly difficult when your present life is unsatisfactory, terrifyingly monotonous and your intellect doesn’t receive sufficient input from the soul or stimulation from its surroundings in order to be at the maximum of its resourcefulness.

That feeling of hitting a creative rock bottom is discouraging. It undermines my confidence and drives me crazy. Sometimes I desperatly stare at a blank page for hours without end, my brain refuses to work and is empty like a dry sponge, no recipe seems to be good enough to mention, I have the impression that my photography "skills" let me down and I end up surfing relentlessly on the net so as not to face the bleak reality and failure to be productive. On such days being a blogger is a real curse and you wonder why you are putting yourself through so much trouble when this activity, just like any job, takes all your precious time, yet it does not pay your rent, let alone your dinner. I must confess that in such moments I am tempted to let it all go, throw the towel, chuck my computer out of the window and say "f**k it all"!

You see, unlike a majority of people, I
am careerless as I never found my true calling or had any parental support in order to develop myself in this field (well, I’d love to have  a delicatessen or be a contributor to a magazine, but I lack money or the papers to carry those dreams out), my CV has holes and is a disaster, I have been unemployed since years and unsuccessful at finding a job, so I entirely depend on my boyfriend (I am not entitled to unemployment benefits as my last job lasted less than a year and I live in a couple, so I get no reinsertion support and I am out of the picture - I have been told that there was no need for me to report to the unemployment office) who is far from being a rich man, thus my future as an active person is extremely foggy and I have dropped all hopes of finding my place in this unforgiving, discriminating, competitive as well as superficial society who is not interested in our true values (we are all just numbers) and offers no second chance to "irrecuperable losers" or dropouts like me. Once you have blown it, you are seriously in trouble.

It is quite a dark and degrading place to be, and consequently, I occasionally feel low down and suffer mood swings. My existence is repetitive and not exhalirating at all as I am quite lonely (very few friends and no family), don’t do much apart from cooking, writing articles, shooting photos, listening to music, watching movies, reading magazines/books and being online.
I rarely step out of my apartement or leave my village. Everything I undertake is limited by the absence of resources so I never have the possibility to experience much in terms of travelling, going out or attending social events. Yet, I’m a fighter and firmly believe that it will once be my turn to be happy for a while and to have luck.
These persons have an appreciation, a sensitivity, and an understanding of life that fills them with compassion, gentleness, and a deep, loving concern.
Beautiful people do not just happen.
- Elizabeth Kübler-Ross

What seems to us as bitter trials are often blessings in disguise.
- Oscar Wilde

My optimism wears heavy boots and is loud.
- Henry Rollins
Meanwhile, Rosa’s Yummy Yums gives me courage, hope for a better tomorrow and a reason to get up in the morning, brings me self-esteem, gets me through rough patches, helps me stay in contact with the outside world (how paradoxal is that?) and makes me dream. Therefore, even if I get tired of it I never forget those details and try not to take my work for granted. Let’s not foget that thanks to my blog I have met a bunch of wonderful folks/fellow bloggers, grown up a lot in the past 6 years, developped my passion for cooking as well as discovered a strong interest for writing and picture-taking.

Rendang Tree 1 3 bis

Nowadays, I am proud of whom I have evolved into and accept my situation philosophically. My austere lifetsyle has even become a source of stimulus. For example, in spite of having had no idea regarding what to share with you in today's post, I nonetheless put together an entertaining article and came up with a titillating recipe.

I am a foodie and writer who lives on a tightrope, but I’m totally comfortable with that fact, because I know that what I create is unique and doesn’t carry the stigmatas of my brokedome. Despite that, I am a wizard at transforming humble produces into refined dishes and an expert at finding subjects to talk about eventhough not much is happening around me. Having learnt to do more with less, quick-wittedness and inventiveness are my middle names.

Last week, for instance, I craved "Daging Rendang" (one of the most popular specialities in Indonesia together with "Nasi Goreng"), but as our limited budget doesn't allow us to buy superior meat cuts (in Switzerland meat is dear and even lower cuts are quite expensive), I opted for pork liver, one of the cheapest and most nutritive offals on the market.
The best thing about liver is how virtuous it makes you feel after you've eaten some.
- Bruce Jay Friedman, ‘The Lonely Guy Cookbook’ (1976)
Did you know that apart from being delectable, liver is exceptionally beneficial for our well-being as it is fairly low in calories, provides substantial amounts of vitamins (one slice covers 100% of your daily vitamin intake) and is rich in proteins as well as minerals (it contains 6x more iron than meat)? Apart from being a fantastic remedy against anemia, it is also perfect for reducing the levels of homocysteine in the blood as it contains large quantities of vitamins B12, B6, and folate, and as a result, in improving cardiovascular health and decreasing your risk of having a heart attack. No wonder that in the past this superfood was only served to warriors and to hunter!

As you can see, although I cook in a low-costly manner, it doesn’t mean that our plate’s contents are unhealthy or unpalatable. Contrarily to common belief, spending loads of cash on food is not a guarantee of quality. It is the cook who makes the difference as it is he/she who carefully chooses the goods and who transforms them according to his/her knowledge and ingenuity…

This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard.....especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art. My father could say nothing after the meal.
- Anthony Burgess
I found the basic Rendang recipe on Rasa Malaysia and adapted it according to my taste. The beef was replaced by pork liver and for a rounder flavor, I substituted fish sauce for salt (I cannot live without this amazing condiment) and incorporated turmeric as well as shrimp paste to the dish. The sauce was left to simmer longer than indicated and as a result, my "Liver Rendang" was extremely pungent, sumptuous and round. This creamy, seductively spicy, slightly sweet, gently piquant and complexly tasting curry suffused with the intoxicating aromas of coconut and fragrant herbs is so luscious and quirky that you'll want to take seconds and thirds!
 
Rendang 3 4 bis

~ Liver Rendang ~
Recipe adapted from Bee Yin Low's "Rendang Daging" recipe found on Rasa Malaysia.

Serves 3-4.

Ingredients For The "Spice Paste":
5 Shallots
1 Inch (~3cm) Knob Fresh Galangal
3 Sticks Lemongrass (white part only)
5 Cloves garlic
1 Inch (~3cm) Know Fresh Ginger
1-2 Tsps Sambal Oelek

Ingredients For The "Rendang":
1 1/4 Pound Liver, cut into thickish strips
5 Tbs Peanut oil
1 Cinnamon stick, about 2-inches (6cm) long
3 Cloves
3 Star anise
3 Cardamom pods

1 Tsp Turmeric
1 Sticks Lemongrass, chopped and pounded in a mortar
1 Cup Thick Coconut Milk
1 Cup Water
2 Tsp Tamarind paste

1/3 Tsp Shrimp paste
6 Fresh Kaffir Lime Leaves, very finely sliced
6 Tbs Toasted Coconut
1 Tbs Brown sugar/palm sugar

Fish sauce, to taste

Method
For The "Spice Paste":
1. Chop the spice paste ingredients and then blend them in a food processor until fine.
2. Heat the oil in a wok or stew pot, add the spice paste, cinnamon, cloves, star anise, cardamom and curcuma. Stir-fry them for about 1 minutes or until aromatic.
3. Add the pounded lemongrass and stir-fry for another 1 minute.
4. Add the coconut milk, water, tamarind paste, shrimp paste, water, and simmer on medium heat, stirring frequently for about 20 minutes.
5. Stir the kaffir lime leaves, toasted coconut, sugar/palm sugar and a little fish sauce into the sauce.


Rendang Mousse 1 5 bis

6. Reduce the heat to low, cover with a lid, and let simmer for 2 1/2 hours or until the sauce has "dried up" (stir often and make sure to scrape the bottom of the wok and add more water if it dries too quickly).
7. A few minutes before serving, place a frying pan over high heat and then stir-fry the strips of liver for 2 minutes in a little oil (the liver should still be pink in the middle.
8. Add the liver to the sauce and more fish sauce, to taste. Turn off the heat.
9. Serve immediately.

 
Comments:
For this recipe, I used pork liver, but you can also use beef liver, kidneys or even heart(s).
Rendang tastes even better when reheated.

Serving suggestions: 
Serve with steamed jasmine rice and slices of cucumbers.
Wine suggestions: Sauvignon Blanc, Gewürtzramminer or a dry Rosé.

~~~~~~~~~~~~~~~~~~~~~~

Rendang 1 1 bis

~ Rendang De Foie ~
Recette adaptée du blog Rasa Malaysia.

Pour 3-4 personnes.

Ingrédients Pour La "Pâte Epicée":
5 Echalottes
~ 3cm de Galanga frais
3 Bâtonnets de citronnelle (partie blanche seulement)
5 Gousses d'ail 

~3cm de Gingembre frais
1-2 CC de Sambal oelek
Ingrédients Pour le "Rendang":
~650g de foie, coupé en lanières assez épaisses
5 CS d'Huile d'arachide
1 Bâton de cannelle, d'environ 6cm de long
3 Clous de girofle
3 Fleurs d'anis étoilé (badiane chinoise)
3 Gousses de cardamome

1 CC de Curcuma
1 Bâtonnets de citronnelle, hachés et pilés au mortier
400ml de Lait de coco épais
240ml d'Eau
2 CC de Purée de tamarin
1 / 3 de CC de Pâte de crevettes
6 Feuilles de kaffir fraîches, très finement émincées
6 CS de Noix de coco, râpée et grillée
1 CS de Cassonade ou de sucre de palme
Sauce de poisson, selon goût

Méthode
:
1. Hacher les ingrédients pour la pâte épicée puis les broyer au mixer afin d'obtenir une purée fine.
2. Dans un wok ou un cassoton, faire chauffer l'huile et ajouter la pâte d'épices, la cannelle, les clous de girofle, l'anis étoilé, la cardamome et le curcuma.
Laisser frémir, tout en remuant, pour que la pâte développe ses arômes.
3. Ajouter la citronnelle pilée et la faire sauter pendant 1 minute.
4. Ajouter le lait de coco, l'eau, la pâte de tamarin, la pâte de crevettes et laisser mijoter à feu moyen, tout en remuant fréquemment, pendant environ 20 minutes.
5. Incorporer les feuilles de kaffir, la noix de coco grillée, la cassonade et un peu de sauce de poisson.


Rendang Ruin 1 5 bis

6. Baisser le feu, fermer avec un couvercle et laisser mijoter pendant 2 1/2 heures ou jusqu'à ce que la sauce soit très épaisse/sèche (remuer souvent et racler le fond du wok - ajouter plus d'eau si la sauce est devient sèche trop vite) .
7. Quelques minutes avant de servir, chauffer une poêle à feu vif puis faire sauter les lanières de foie pendant 2 minutes dans un peu d'huile (le foie doit être encore rosé à coeur).
8. Incorporer le foie à la sauce et ajouter un peu de sauce de poisson, selon goût. Eteindre le feu.
9. Servir immédiatement.


Remarques:
J'ai préparé mon curry avec du foie de porc, mais on peu tout aussi bien utiliser du foie de boeuf, des rognons ou du/des coeur(s).
Ce plat est encore meilleur réchauffé.

Idées de présentation:

Servir le Rendang avec du riz parfumé cuit à la vapeur et des tranches de concombre.

Vin: Sauvignon blanc, Gewürtzramminer ou rosé sec.

Rendang 2 1 bis

Monday, February 25, 2008

FISH RENDANG - POISSON RENDANG

Since my early teenage years, I have been particularly attracted to exotic cultures and foods, especially (but not only either) all that is linked to South-East Asia...

I find that this part of the world is really intriguing as it is so different from where I live. The complete opposite of what I'm used to see, live, experience... Everything there seems so overpoweringly lively, intense, colorful and joyful. In those countries, the tasty cuisine reflects the incredible atmosphere and cultural richness that reigns, the diverse influences which have been assimilated and the biologic richness which never fails to surprise those who live out of this extraordinary paradise!

After having explored (I still have a lot to learn, though) the gastronomy of places such as Vietnam and Thailand, my interest for Maylaysia's culinary tradition has been awakened as it offers a similar wow factor, generosity, opulence, delightfulness, ampleness and capacity to make your tastebuds tingle with blissful pleasure.

Malaysia, is positioned in the heart of Asia and borders Thailand, Indonesia, Singapore, Brunei and the Philippines. Being a multi-ethnic, multi-racial and multi-cultural society which is extremely diverse, this beautiful country offers and wonderful mix of culinary specialities that have been heavily influenced by the cuisines of China, India, Indonesia and Sri Lanka. As a matter of fact, in Malaysia, many dishes are derived from multiple ethnic influences (see infos on Malaysia cuisine). Each racial group has contributed to the great Malaysian gastronomic heritage. It's cuisine is a fusion of eating habits taken from the Chinese, Thai, Arabs and Indians and to which are added regional variations.

A wide variety of produce is used in this country's cooking (fruits, vegetables, grains, rice, meat, seafood, spices, herbs, etc...). There, food is relatively inexpensive and occupies an important place in people's lives.

I thought that you might be pleased to discover new culinary horizons, therefore I chose to share this "Fish Rendang" recipe (a dish which originates from the Minangkabau, an indigenous ethnic group from the highlands of West Sumatra, in Indonesia) with you. It is a marvelously fragrant and spicy dish that has a holiday touch and a real personality.This refined Malay curry is mind-boggling flavor-wise as it has a complex taste as well as a fantastically smooth sauce texture.

A succulent blend of ingredients, r
eally transporting!

~ Fish Rendang (Rendang Ikan) ~
Recipe taken from "Easy Malaysian-Style Cookery" by The Australian Women's Weekly and adapted by Rosa @ Rosa's Yummy Yums

Serves 3-4.

Ingredients For The "Fish/Prawns & The Rendang Dish":
450g Hake fillet
300g Uncooked medium prawns
2 Tbs Lime juice

1/2 Tbs Light brown sugar
1 1/2 Tbs Tamarind concentrate (see infos)
2 Tbs Peanut oil
400ml Coconut milk
1/3 Cup (30g) Grated coconut, roasted
Salt, to taste

Ingredients For The "Rendang Paste":
1 Medium Onion, chopped

1 Big Red shallot, chopped
5 Cloves garlic, chopped
3 Small Fresh red chillies, seeded and chopped
1 1/2 Tbs Fresh Lemongrass, chopped

3 Tsps Fresh galangal, grated (see infos)
1 Tbs Fresh ginger, grated
1 Tsp Belacan (Malaysian "Shrimp Paste")
2 Fresh Kaffir lime leaves, chopped (see infos)
1/2 Tsp Ground curcuma/turmeric
2 1/4 Tsps Mild curry powder

Method For The "Fish":
1. Cut the fish into 3cm cubes.
2. Combine together the fish, the lime juice and the sugar in a bowl.

3. Cover and let stand for an hour (stirr at regular intervals).
Method For The "Rendang Paste":
4. Blend, process or grind (best way/in a mortar and pestle) all ingredients until t
hey are well combined and form a smooth paste.

Method For The "Rendang Dish":
5. Heat the oil in a pan, over medium heat and add the "Rendang P
aste".
6. Cook stirring, about 1-2 minutes or until fragrant.
7. Gradually stir in the tamarind concentrate, the coconut milk and half
of the roasted coconut.
8. Let simmer for about 10-15 minutes, until slightly thick.
9. Add the fish (and it's juices).

10. Simmer, uncovered for about 10 minutes or until the fish is cooked.
11. Add salt to taste and prawns.
12. Heat thouroughly (about 1 minute).
13. Serve topped with the remaining roasted coconut.

Remarks:
Any firm white fish can be used for this recipe (
halibut, striped bass, cod, orange roughy or tilapia).
As replacement for the 3 red chillies, use 1-2 teaspoons Sambal Oelek.
If you can't find Malaysian "Belacan", then you can replace it by Thai/Lao "
Shrimp Paste".
The sauce should be thick when served/ready.
This dish improves with age so I usually cook the sauce (coconu
t milk and paste) the day before I want to eat it, then I reheat the sauce and add the fish/shrimps (points 9 to 13).

Serving suggestions:
Serve with plain “Jasmine Rice“ or “Glutinous/Sticky Rice”.

**************

~ Poisson Rendang (Rendang Ikan) ~
Recette tirée du livre "Easy Malaysian-Style Cookery" de The Australian Women's Weekly et adaptée par Rosa @ Rosa's Yummy Yums

Pour 3-4 personnes.

Ingrédients Pour Le "Poisson Rendang":
450g de Fillets de merlu

300g de Crevettes moyennes, crues
2 CS de Jus de lime
1/2 CS de Sucre brun clair

1 1/2 CS de Concentré de tamarin (infos)
2 CS d'Huile d'arachide
400ml de Lait de coco
1/3 de Tasse de Noix de coco râpée et grillée
Sel, à volonté

Ingrédients Pour La "Pâte Rendang":
1 Onion blanc moyen, haché
1 Grosse échalotte, hachée
3 Petits piments rouges, épépinés et hachés
1 1/2 CS de Citronnelle, hachée
3 CC de Galangal frais, râpé (infos)

1 CS de Gingembre frais, râpé
1 CC de Belacan ("Pâte de Crevettes" malaise)

2 Feuilles fraîches de kaffir, hachées (infos)
1/2 CC de Curcuma en poudre
2 1/4 CC de Poudre de curry doux

Méthode Pour Le "Poisson":
1. Couper le poisson en cubes de 3cm.
2. Dans un bol, bien mélanger le poisson avec le jus de lime et le sucre.
3. Couvrir et laisser mariner pendant une heure (tout en remuant de temps en temps).

Méthode Pour La Fabrication De La "Pâte De Curry Rendang":
4. Mixer ou broyer (dans un mortier, c'est meilleur) tous les ingredients ensemble jusqu'à obtenir une pâte homogène et fine.

Méthode Pour Le "Curry Rendang":
5. A feu moyen, chauffer l'huile dans une casserole et ajouter la "Pâte De Curry Rendang".
6. Faire revenir et bien remuer pendant 1-2 minutes ou jusqu'à ce que ça commence à embaumer/libérer des arômes.
7. Ajouter graduellement le concentré de tamarin, le lait de coco et la moitié du la noix de coco râpée et grillée.

8. Faire mijoter, à feu doux, pendant 10-15 minutes, jusqu'à ce que ce mélange devienne assez épais.
9. Ajouter le poisson (et le jus de la marinade).
10. Laisser mijoter, sans couvercle, pendant 10 minutes ou jusqu'à ce que le poisson soit cuit.
11. Saler et ajouter les crevettes.
12. Cuire brièvement (1 minute).
13. Servir saupoudré de noix de coco râpée et grillée.

Remarques:
N'importe quel poisson ferme fera l'affaire (flétan, loup, cabillaud, hoplostète orange ou tilapia).
Au lieu de faire votre "Pâte De Curry Rendang" avec des piments frais, vous pouvez utiliser 1-2 cuillères à café de Sambal Oelek.
Si vous ne pouvez pas trouver de la " Pâte De Crevettes" malaise, alors utilisez la version thaïe ou laotienne ("Shrimp Paste").
Au moment de servir, la sauce doit être assez épaisse.Ce plat s'améliore après un jour. Je vous recommande alors de préparer la sauce jusqu'au point 8 et de la réfrigérer jusqu'au lendemain. Quelques minutes avant de passer à table, réchauffez-la et ajoutez le poisson ainsi que les crevettes crues (points 9 à 13).


Idée de présentation:
Servir avec du riz parfumé ou du riz gluant.