Learn more about how to make rendangs here.
- Yield:4 servings
- 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
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.
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.
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.
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.
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.