Recipe: vegetarian rendang by star chef Soenil Bahadoer**

Star chef Soenil Bahadoer of restaurant De Lindehof** is known for his incredible dishes featuring Surinamese and Indian ingredients that come together in an ultimate flavor combination. In his new book Spicy Chef, you’ll find more than 50 challenging yet not overly complicated recipes, such as this vegetarian rendang, that showcase just how fantastically delicious Soenil’s Surinamese-Indian star cuisine is.

“This vegetarian version of rendang with pointed cabbage was inspired by a recipe from my mother.”

How to make the vegetarian rendang

• Finely slice the pointed cabbage. Heat a splash of oil in a pan and sauté over low heat. After about 10 minutes, add the lemongrass, lime leaf, red chili pepper, pandan leaf, galangal and ginger. Sauté everything well over high heat and deglaze with the coconut milk.
• Cover the pan with baking paper and let the pointed cabbage slowly reduce over low heat for about 2 hours, stirring occasionally. This allows all the flavors to infuse well.
• Season further with the sweet soy sauce, soy sauce, sambal, and some pepper and salt.

Title: Spicy Chef
Author: Soenil Bahadoer
Price: €49,99
Publisher: Nijgh & van Ditmar

Read also:

• Why everyone should have a pressure cooker (rendang ready in 20 minutes!)
• Recipe: rendang dumplings
• Rendang, but vegan