D'Open Kitchen

COOKING FOR THE SOUL

Brinjal Rendang

Name: Brinjal Rendang
Prep time: 30 min
Cook time: 20 min
Ingredients: 5 cloves Garlic; 8 each Shallot (asian variety); 1 tbsp Ginger; 1 tbsp Galangal; 1 tbsp Turmeric; 100 grams Chilli Paste; 2 sicks Lemongrass; 2 each Candlenuts; 1 stick Cinnamon; 2 each Cardamon (pods); 2 each Kaffir Lime (Shredded); 500 gram Brinjal; 1/2 cup Grated Coconut (fresh); 3 each Potatoes; 300 ml Water; 200 ml Coconut Cream; 1 tbsp Sugar; 1 tsp Salt; 1 tsp Black Pepper; 5 tbsp Oil; tsp Salt & Pepper

Recipe by

Trish yee

Rendang is a rich and flavorful spicy stew cooked with thick coconut cream and is usually braised with beef or chicken. Brinjal tends to abosrb moisture very well, which makes it the prefect vegetables to subsitute meat for vegetarian option. If you prefer your typical beef or chicken rendand, you can simply replace brinjal with your favourite protein or add both to your rendang!

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Prep Time 30

Cook Time 20

Course Main Course

Cuisine Singapore

Servings portions

Calories 133 kcal

Equipment

Food Processor
Peeler
Frying Pan
Pot

Ingredients

Rendang Paste:

5 cloves Garlic
8 each Shallot asian variety
1 tbsp Ginger
1 tbsp Galangal
1 tbsp Turmeric
100 grams Chilli Paste
2 sicks Lemongrass
2 each Candlenuts

Other Aromats:

1 stick Cinnamon
2 each Cardamon pods
2 each Kaffir Lime Shredded

Main Ingredients:

500 gram Brinjal
1/2 cup Grated Coconut fresh
3 each Potatoes
300 ml Water
200 ml Coconut Cream
1 tbsp Sugar
1 tsp Salt
1 tsp Black Pepper
5 tbsp Oil
tsp Salt & Pepper

Instructions

Initial Prep:

Using a pestle and mortar (or food processor), blitz all the paste ingredients together. Set aside.
Using a dry frying pan, slowly on medium low heat, toast off your fresh coconut, until brown and crumbly. Set aside.
Blitz your dried and brown fried coconut into a paste.
Peel and cut potatoes into chunks. Portion your brinjal into large chunks.

Frying to Stew:

In a big wok or pot or medium high heat, add oil and paste and fry until aromatic.
Reduce the heat to medium and add your potatoes and fry for a further few minutes.
Add Brinjal portions and continue frying for a few minutes.
Fill in water/stock and other spices. Bring the heat down to simmer and let the mix stew for about 15 mins.

To Finish:

When potatoes are cooked, add coconut cream, grated coconut, salt, sugar, pepper and simmer to thick consistency
Garnish and Serve with garnishes.

Notes

For cheat version: You can use store bought kerisik, a toasted, ground coconut paste if you do not have the time to toast your own grated coconut.

Nutrition

Calories: 133kcal

Keyword curry, spicy, vegetarian

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.