Acehnese Octopus Rendang
- 300 grams octopus, boiled and large cut
- 1 cup rendang paste
- 1 salam leaf
- 1 turmeric leaf, folded
- 1 turmeric leaf, shredded
- 2 stalks lemongrass, bruised
- 1 lime leaf, torn
- 1 lime leaf, julienned
- 2 tablespoons cooking oil
- 2 cups fresh coconut milk (first pressed)
- 2 tablespoons salt
- 1 tablespoon palm sugar, grated
- 1 red curly chilli, sliced
- Fried shallot for garnish
Aromats for octopus
- 3 stalks lemongrass, bruised
- 1 knob galangal, bruised
- 1 onion, quartered
- 4 – 5 pieces lime leaves
Rendang paste ingredients
- 20 pieces shallot
- 25 cloves garlic
- 3 knobs galangal, peeled
- 1 knob ginger, peeled
- 15 pieces red curly chilli
- Rendang spice
- 1 piece star anise
- 4 pieces white cardamom
- 1 cinnamon stick (5 cm)
- 1 tablespoon coriander powder
- 1 tablespoon fennel powder
- 1 teaspoon black pepper
- Place octopus in a pan together with the aromats and leave for 2 hours, let the juice comes out from the octopus. Set aside and cut into large chunk.
- Meanwhile grind rendang paste ingredients into a fine paste.
- Heat up cooking oil, cook rendang paste and add in salam leaves, folded turmeric leaf, bruised lemongrass and torn lime leaf.
- Continue to cook until fragrant and paste is cooked.
- Then add coriander powder, fennel powder, star anise, cinnamon stick and white cardamom.
- Stir well.
- Add in boiled octopus, stir the paste through the octopus until it is nicely coated.
- Then add in white cardamom, grated palm sugar, salt and fresh coconut milk.
- Slowly cook for 45 minutes until reduced down and becomes thick.
- After about 30 minutes add in a little bit more first pressed of coconut milk to get the richness of the rendang taste.
- At the end, add in shredded turmeric leaf, red curly chilli slices, julienned lime leaf.
- Continue to cook for another 10 minutes until the coconut milk becomes sediment and rich.
- Served with sprinkle of fried shallot.
1 hour 45 minutes