Food:yum in tum tum – vol 2

Beef Rendang

this recipe i got it from my friend’s mother in law, it’s very easy to make and taste as original as the real rendang only this one is far less complicated and very quick.


500gr diced beef
4 shallots
3 garlic
5 or 7 red chillies (depends on how hot you like it)
3 cm ginger
2 lemongrass
5 kafir lime leaves
420ml coconut cream
200gr dessicated coconut, brown it, cook very slow and keep stir until it just turn brown (don’t burnt it)
salt & pepper

blend altogether shallots, garlic, chillies, and ginger until smooth like a paste. add 2 tbsp oil and fry the paste for about 3 minutes. add the beef, kafir lime leaves, and lemongrass and cover for about 5 minutes, then add the coconut cream, salt and pepper. stir and cover for about another 5 minutes or until the coconut a bit thick and boiled then add little by little the dessicated coconut, and stir. Cover about 15 minutes, stir, and cook until the meat is tender. Stirring occasionally.


Terong Balado (Chili Eggplant)


500gr little eggplants

7 or 10 red chillies

7 shallots

1 or 2 tomato

1/2 tsp shrimp paste


cut eggplants into 2. fry or grill in the oven until its tender both sides. meanwhile, blend chillies, shallots, tomato,shrimp paste until smooth. add a bit oil and fry until it boils and the mixture not too runny, add the eggplant, stir. serve with steam rice.


Opor Ayam


5 or 6 chicken thigh or breast

420ml coconut mil

1 tbsp sugar

2 lemongrass, cut into pieces, bruised/crushed

4 kafir lime leaves


6 shallots

6 garlics

1tsp coriander seeds

4 candle nuts (kemiri)

salt & pepper

Fry or grill chicken until brown. Put aside. Fry the spices (shallots, garlics, etc) with oil, add the chicken, add coconut milk and half cup of water, lemongrass, kafir lime leaves, stirring occasionally. Cook with the lid on until chicken is tender. Serve with fried onion.

note: this meal is good to eat with the chili eggplant, serve with rice.


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