• Prep Time 15 minutes
  • Cook Time 25 minutes
  • Serving For 4 People
  • Difficulty Hard, Normal
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Recipe Description

Rozlina Abdullah, a retired teacher, has fond memories of her late grandmother who taught her to cook. She shares with us a lesser known traditional rendang recipe, Rendang Pucuk Ubi.

The Forgotten Foods Network is a global initiative that collects and shares information on foods, recipes and traditions that are in danger of being lost. By creating this network, we will discover foods that can transform the way we eat and could nourish us in the future. We want you to share knowledge and recipes about your forgotten foods. If you have any forgotten food recipes, please share it at forgottenfoodsnetwork.org


Recipe Ingredient

  • 200gm Tapioca Shoots
  • 85gm Cooking Oil
  • 50gm Galangal
  • 20gm Ginger
  • 35gm Lemongrass (white parts only)
  • 11gm Bird’s Eye Chillies (stalk removed)
  • 18gm Dried Chilli
  • 25gm Garlic
  • 185gm Red Onion
  • 160gm Shallots
  • 7gm Anchovies (optional)
  • 25gm Palm Sugar (Gula Melaka)
  • 600gm Fresh Coconut Milk (Santan) – 2 coconuts
  • 200gm UHT Coconut Milk
  • 10gm (2pcs) Tamarind Pulp (Assam Keping)
  • 55gm Kerisik (in oil)
  • 20gm Salt

Instructions

  1. Soak dried chilli in hot water for 10 mins or until softened. Blend together with galangal, ginger, lemongrass, bird’s eye chilli, garlic, red onion, shallots and anchovies, until becomes a fine paste
  2. Heat the oil in a wok/ medium pot. Sautee the blended ingredients on medium heat until fragrant, about 5 mins.
  3. Add in palm sugar. Keep stirring for another 3-4 mins, until the colour darkens.
  4. Add all coconut milk into the mix. Turn the heat to medium high and bring to a boil.
  5. Add in tamarind pulp. Keep the heat on medium high and keep stirring to reduce the gravy.
  6. Once the gravy starts to thicken, add in tapioca shoots and turn the heat to medium low.
  7. Keep stirring, until the mix has thickened to a thick paste consistency.
  8. Turn the heat low, stir in kerisik and cook to desired dryness.
  9. Season with salt.

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