Acehnese Octopus Rendang

Main ingredients

  • 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

Method

  • 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
2 portions