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Old 08-25-2012, 06:17 AM   #41
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Originally Posted by taxlady View Post
We just had this for supper. Oh my, that really was tasty. I'll be making that again.
sorry tax,your pm about the size of coconut milk can came in at midnight our time so i had already been in me pit for an hour,but you obviously sorted it & yes,it is a 400ml size.....but you know that now anyway
like i said in my pm & the recipe tax,next time try it with cubes of stewing steak.just mix everything together,no browning or sealing of meat,and whack it in the oven in a covered casserole dish for a couple of hours....even tastier imo & a lot simpler to prepare....winner winner beef rendang dinner!!
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Old 08-25-2012, 09:53 AM   #42
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Quote:
Originally Posted by Harry Cobean View Post
sorry tax,your pm about the size of coconut milk can came in at midnight our time so i had already been in me pit for an hour,but you obviously sorted it & yes,it is a 400ml size.....but you know that now anyway
like i said in my pm & the recipe tax,next time try it with cubes of stewing steak.just mix everything together,no browning or sealing of meat,and whack it in the oven in a covered casserole dish for a couple of hours....even tastier imo & a lot simpler to prepare....winner winner beef rendang dinner!!
I didn't really figure I would get an answer in time, due to the time difference, but I figured it was worth a shot. I added some of the coconut milk, had a look at your picture, then added the rest of the can.

Not picking on you Harry, but I wish everyone would say how much is in a can or package of something they list in a recipe.
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Old 08-25-2012, 11:41 AM   #43
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I didn't really figure I would get an answer in time, due to the time difference, but I figured it was worth a shot. I added some of the coconut milk, had a look at your picture, then added the rest of the can.

Not picking on you Harry, but I wish everyone would say how much is in a can or package of something they list in a recipe.
fair comment tax,musta missed that one when i typed it....never make a food journalist would i........?!!!
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Old 08-25-2012, 07:41 PM   #44
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Lift your game Harry
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Old 08-26-2012, 03:58 AM   #45
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Lift your game Harry
your wish is my command you little antipodean slave driver....crack that whip cobber!!
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Old 08-26-2012, 04:56 AM   #46
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Consider it whipped
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Old 08-26-2012, 05:14 AM   #47
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Consider it whipped
or cracked even!!
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Old 08-26-2012, 05:17 AM   #48
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Yep, I cracked a longggggggg time ago
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Old 07-11-2016, 04:25 PM   #49
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(Getting back to the original posting for a minute...)

Nice-looking recipe, but a rendang in 40 minutes doesn't sound quite right. I'll post my standard beef rendang recipe for comparison.
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Harry's Spicy Pork Ball Rendang pure comfort and a one pot wonder.a spicy,creamy,coconutty dish from malaysia/indonesia where it is one of the dishes served for eid apparently.....but not with pork obviously.also works particularly well with cubed stewing steak,less work but with a longer cooking time,and with the potatoes added 20 mins from the end.rendang is another one of those dishes with countless variations.....this is mine,enough for two FOR THE PORK BALLS a)1lb(400grms)lean minced(ground)pork b)glug or two of fish sauce c)cayenne/finely chopped chilli/chilli flakes to taste d)minced/pureed garlic to taste e)ground black pepper f)pinch of caster sugar g)breadcrumbs to bind PORK BALL METHOD a)chuck it all in a bowl,mix by hand,roll into balls,refrigerate FOR THE RENDANG a)one large onion or a couple of large shallots peeled & chopped b)2 inch(5cms)piece fresh ginger peeled & chopped c)3 or 4 garlic cloves peeled & chopped d)2tsps ground turmeric e)1tsp ground coriander f)0.5tsp ground cloves g)1tsp ground cinnamon h)juice of a lime i)2tsps soft brown sugar j)1tbls dessicated coconut lightly browned in the oven k)2 or 3 kaffir lime leaves l)glug or two of fish sauce/soy sauce m)1 can of coconut milk n)2 or three heads of star anise(could use chinese five spice powder in an emergency) o)few waxy spuds peeled & chopped if you want.a lot of rendangs do have spuds but that's up to you p)couple of lemongrass stems,tough outer leaves removed & bashed to split q)fresh red chillies to taste sliced THE METHOD 1) chuck a) to l) in a blender & whizz til smooth 2)heat a wok til smokin',add a glug of peanut/groundnut oil,brown your balls(ouch!)add chilli & spuds,turn a few times in oil. 3)add the paste from the blender,coconut milk,spuds,star anise,lemongrass stems 4)bring to boil then simmer gently for 30/40 mins.....add water if necessary during cooking but rendang is traditionally a dryish curry. 5)ENJOY!! 3 stars 1 reviews
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