Rendang

Beef slow-cooked for hours in coconut milk and a rich rempah spice paste until the sauce caramelizes dry onto the meat.

Ingredients

• 500g chicken thighs
• 300g fried shallot crackers (krupuk)
• 2 tsp sliced lemongrass
• a pinch of ground cumin
• 2 tbsp neutral vegetable oil
• 1 cup long beans, sliced
• a handful of fresh Thai basil, chopped
• a generous spoonful of crispy fried shallots
• 1 cup tamarind water

Instructions

1. 1

   Pat the chicken thighs dry, season generously with salt, pepper, and coriander seeds, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat neutral vegetable oil in a wide pan or heavy pot over medium-high heat and sear the chicken thighs until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the minced garlic and sliced galangal over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the ground turmeric and long beans, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the chicken thighs to the pan, pour in the water, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the chicken thighs is tender and cooked through, roughly 4 hrs.

7. 7

   Stir in the lime wedges, taste, and adjust the seasoning with salt and pepper as needed.

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