feed me classics
Recipe: Rendang from the Slow Cooker
The slow cooker (also known as a Crock-Pot) is an amazing product, if we are to believe our colleague Wieke—and we do. Wieke can no longer live without it, and every day she reports back to us on what she has made this time. Jealous-making! Luckily, she always makes too much, as with this rendang, which might be even more delicious the next day. That’s when you can make an absolute knockout rendang fries dish with it.
door Wieke Veenboer
How to make the rendang
- First, make the boemboe by putting the onions, garlic, chili pepper, ketjap, sugar, ginger, trassi and Five Spices in the blender until it becomes one cohesive mixture.
- Heat oil in a frying pan and fry the boemboe.
- Then briefly fry the meat until it is browned on the outside. Put the meat and boemboe in the slow cooker and add the coconut milk.
- Set the slow cooker to high for 8 hours.
Tip: It’s delicious to grate some lime over the rendang when serving, and optionally add a chili pepper.
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