Hello HIVE friends in this community. Today I will make potato rendang for my dinner with my husband. This potato rendang can also be an afternoon snack because it is filling and does not make you feel nauseous. Usually, potato rendang itself is made and then skewered like satay so that it is easy to eat. Making this potato rendang is also not too difficult and this is a recipe that I made without too many spices in it so that it tastes light on the tongue. The ingredients that I use are also 100 percent vegan and do not use too much oil to minimize the arrival of bad cholesterol in the body.
The ingredients that I use in this recipe are:
1. 500 grams of potatoes with small sizes to make it look prettier
2. Roasted coconut (roasted coconut can be omitted from this recipe, but the use of roasted coconut can soften the taste of the potatoes in the recipe and the taste will be more savory. And to make my own roasted coconut I prepare ½ part of a rather old coconut then I roast it until brown)
3. The chilies used are red chilies because they will also affect the color of the rendang later. Use red chilies according to your level of tolerance for spiciness and in this recipe I use 4-5 fresh red chilies
4. 5-7 cloves of red onion
5. 2-3 cloves of garlic
6. Bay leaves (optional)
7. 1 candlenut
8. 1 tomato
9. 1-2 pieces of turmeric depending on the size of the turmeric used. If the segment is large, 1 is more than enough
10. A little galangal, but if you don't have any, you can skip it
11. ½ segment of ginger or the size of half an adult's little finger
12. 1 pack of thick coconut milk, 65 ML size
13. 1-2 cardamom seeds
14. Salt, use ½ tablespoon of salt, but if you want a saltier taste when correcting the taste, you can add a little more so it's not too salty
15. Palm sugar, about the size of an adult's thumb
16. 1 segment of lemongrass
How to make this Potato Rendang is:
1. Peel the potatoes then soak them in water so they don't turn black after the potatoes are peeled then wash the potatoes again until clean
2. Then boil the potatoes for about 10 minutes until they are really soft then drain
3. After that, puree the spices such as chili, onion, candlenut, cardamom, turmeric, ginger, galangal, lemongrass and tomatoes
4. After that, saute the spices and let them smell good then add salt and stir until evenly mixed
5. Then add the drained potatoes then add the instant coconut milk
6. The next step is to stir until all the spices and potatoes are evenly mixed
7. Then finally mix in the roasted coconut and stir until evenly mixed and don't forget to correct the taste, friends.
My potato rendang is ready and will be my dinner. And you can make it yourself at home. If you have any questions, please write them in the comments column, my friends.
Greetings from me, Maytom, Indonesia