Depending on the size of your potatoes, halve or quarter them. Place on a plate. Cut up your tofu into small cubes about 2.5cm (1") long. Place on a separate plate. Sprinkle the turmeric, lime juice and salt equally over both, and rub all over, being gentle with the tofu. Set aside while you get the kerisik going. Torode, an Australian chef, also knocked Zaleha's rendang, but for the opposite reason as Wallace: "It hasn't had enough time to cook down and become lovely and soft and fall apart, instead When using frozen grated coconut, ensure that it is fully thawed in the refrigerator before pan-frying. 100g of grated coconut will produce 2 tablespoons of coconut butter (kerisik). Other substitutes are coconut cream and desiccated coconut. Coconut cream needs to be cooked over low heat until it browns. So roughly here is the process broken down: Roughly chop and throw ingredients in blender to make a fine spice paste. Prepare the all important kerisik (toasted coconut) which gives the rendang the distint rendang hit. You could also use store bought kerisik and save time! Pressure cook beef with spice paste and other ingredients till half tender. chicken rendang, malaysian chicken rendang. (cut into two and bruised) (sliced) (optional) (seeded, soaked in warm water for 15 minutes, and drained) (peeled and sliced) (peeled and sliced) (peeled and halved) Serve with roti jala, nasi briyani, or white basmati rice. Heat a pan on medium heat with some oil. Add in bruised cinnamon stick, cloves, cardamoms and star anise. Cook until the spices release their fragrances. Add in the rest of the spices ingredients together with the blended paste and continue cooking for 10 minutes, until the paste becomes thick. Stir now and then. 0JRBbUZ.

how long to cook rendang