Potato Rendang

Learn more about how to make rendangs here.

[Photograph: Chichi Wang]

Potato Rendang

About This Recipe

Yield:4 servings
This recipe appears in: Seriously Malaysian: How to Make Rendang


  • For the flavoring paste:
  • 1 can coconut milk, about 14 fluid ounces
  • 2 thick stalks fresh lemongrass, de-stemmed with the bristly tops cut off
  • 5 medium sized shallots, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 1 piece turmeric, 2 inches long, peeled and coarsely chopped, or 1 1/2 teaspoons ground turmeric
  • 1 piece galangal, 2 inches long, peeled and thinly sliced
  • 1 1/2 pounds small potatoes, either fingerling, a baby variety, or peruvian blue


  1. 1

    First, reduce the coconut milk: Pour it into a nonstick skillet and bring to a boil over medium heat. Reduce the heat to a simmer and cook uncovered, for fifteen or so minutes, until the milk has reduced a bit and swirls of oil begin to appear on the surface.

  2. 2

    To make the paste: Cut the aromatic part of the lemongrass into 1/4-inch thick slices. Place the cut lemongrass, shallots, garlic, turmeric, galangal, and chilies in a small food processor. Pulse until the consistency is chunky-smooth, adding a teaspoon or so of water if necessary to get the paste moving along.

  3. 3

    Add the paste to the coconut milk after it has been simmering for 15 minutes; then simmer for 30 minutes or so, until the liquid has reduced by 1/2.

  4. 4

    While the coconut milk is simmering, scrub the potatoes and slit them halfway through with a knife. When the coconut milk has reduced by half, add the potatoes and simmer, uncovered for 30 to 45 minutes, until the only the oil is left in the pan.

  5. 5

    Reduce the heat to low and sauté the potatoes in the remaining coconut oil. Continue to sauté, stirring the potatoes around every 5 minutes, until the skins are nicely browned—about 30 minutes longer. Allow the dish to rest for a few minutes, then serve.


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