Leave it to Chefs Dayang, Azwa, & Liza cooking a full Malay meal- rendang, jungle fern. fresh bamboo

Leave it to Chefs Dayang, Azwa, & Liza cooking a full Malay meal- rendang, jungle fern. fresh bamboo
Together we cooked;
--chicken rendang, Fun fact: it’s ranked as the #1 dish on CNN’s World’s 50 Best Foods list!
--Jungle fern cooked with shrimp paste.
--Sweet leaves with pumpkin in coconut milk
--fresh bamboo in turmeric paste
Rendang en.wikipedia.o...
Rendang is a piece of meat - most commonly beef (rendang daging) - that has been slow cooked and braised in a coconut milk and spice mixture, well until the liquids evaporate and the meat turns dark brown and tender, becoming caramelized and infused with rich spices.
As the signature dish of Minangkabau culture, rendang is traditionally served at ceremonial occasions to honour guests during festive events; such as wedding feasts and Hari Raya (Eid al-Fitr). Rendang is also traditionally served among the Malay community in Indonesia, Malaysia, Singapore and Brunei, as well as the Maguindanaon and Maranao in the Philippines
Ingredients for Rendang Malay style (change based on your taste)
Whole chicken rough chopped or 1 to 1 ½ pounds beef chopped bite size
5 tablespoons cooking oil
1 stick cinnamon, about 2-inch length
3 cloves
3 star anise
3 cardamom pods
1 lemongrass, cut into 4-inch length and pounded
1 cup thick coconut milk
1 cup coconut cream
1 cup water
2 teaspoons tamarind pulp, soaked in some warm water for the juice and discard the seeds
6 kaffir lime leaves, very finely sliced
6 tablespoons kerisik , almost powder dry shredded toasted coconut
1 tablespoon sugar , or palm sugar to taste
salt , to taste
Ingredients for Spice Paste:
Smash in a mortar and pestle or a food processor
5 shallots
1 inch galangal
3 lemongrass , white part only cut up
5 cloves garlic
1 inch ginger
4 to 6 chilies
Chop the spice paste ingredients then Smash in a mortar and pestle OR then blend in a food processor until fine.
Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the meat and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
Add the kaffir lime leaves, kerisik (toasted coconut), sugar, or palm sugar, stirring to blend well with the meat.
Lower the heat to low, cover the lid, and simmer for 35 minutes (chicken) or 1 to 1 1/2 hours (beef) or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for later.