Rendang ginjal

Rendang ginjal

Dry-fried kidney curry

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
750g ox kidney, core removed and meat diced
1 teaspoon fresh ginger, finely grated
2 garlic cloves, crushed with 1 teaspoon salt
2 teaspoons tamarind pulp
60ml peanut oil
2 onions, finely chopped
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground fennel
1/2 teaspoon freshly ground black pepper
1 teaspoon chilli powder
or 2 fresh red chillies, seeded and chopped
3 candlenuts or brazil nuts, finely grated
500ml coconut milk
1 small stick cinnamon
2 teaspoons dark palm sugar, chopped

Method

  1. Rub the kidneys with the ginger and garlic and set aside. Soak the tamarind pulp in 60 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre. Measure 2 tablespoons of the liquid and set aside.
  2. Heat the oil in a wok or large heavy-based frying pan over medium heat. Add the onion and cook until it is soft and golden. Add the turmeric, coriander, cumin, fennel and pepper and stir-fry for 1 minute, then add the chilli powder, candlenuts and kidneys, and continue to cook until the kidneys change colour. Add the coconut milk and cinnamon stick and simmer gently for 2 hours, stirring occasionally, until the sauce has reduced and thickened. As the mixture thickens it will be necessary to stir more frequently. Add the tamarind liquid and palm sugar, stir well to combine, and cook for a few minutes longer. Serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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