Last Thursday while I was browsing at meat section in Carrefour, I saw this camel meat…. mmmm what can I do with it? Immediately rendang came across my mind. Bila nak buat tu suku kira, beli dulu apa2 pun. It was about KD2.900 per kg. So after 4 days sitting quietly in my freezer, this morning I decided to give it a try. The taste? Well, the taste is exactly like beef, at least to my taste bud la.
- I kg camel meat cut into small pieces (stew size)
- 4 lemongrass
- 1/2 ” galangal (lengkuas)
- 1″ ginger
- 2 onions
- 6 cloves garlic
- 10 dried chilies
- 10 small thai chilies
- 1 tbsp fennel seeds
- 1 tsp cummin
- 1 tbsp coriander seeds
- 250 ml coconut milk
- 1 tumeric leaf (daun kunyit) – rough chopped
- 6 kaffir leaves (daun limau purut) – rough chopped
- 1 asam keping
- 1 tbsp kerisik
- sugar and salt to taste
Place the meat in saucepan and add about 1 liter of water, cook until the meat is 1/4 cook.
Set aside. Grind the coriander, fennel and cummin. Soak dried chillies in hot water until soft. Place soaked dried chilies, small thai chillies, onion, garlic, galangal, ginger and lemongrass into a blender. Blend to a paste.
Heat a heavy based pan. Add oil and then fry the paste until fragrant. Add the ground coriander, fennel and cummin and cook for 3 to 4 minutes, stirring continuously. Add the meat and the meat stock; cook over a medium heat until the meat is 1/2 cooked. Stir in salt, sugar, coconut milk, kerisik, asam keping, tumeric leaf and kaffir leaves. Bring to a boil, lower the heat, and simmer until most of the liquid has gone and the meat is cooked (about 1 – 1 1/2 hour). Serve with pulut kuning.