Eggitarians/Vegetarians rejoice. This recipe is the brain child of Meira D’silva, who has mixed and matched a recipe to cater to Eggitarians and Vegetarians. Now is’nt that lovely!!!!!!. Non-vegetarians, no need to look so grim …this is for you too. EGGSactly Meira eh ? !!!!!!!!. So here goes…..
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Jasmine Rice cooked in this manner is a favourite at our place. Goes well with Stir fry and Thai Red/Green Curry.
Since I don’t cook meat at home, I literally try out every meat curry into an egg alternative. Some taste good and some don’t. This one did and hence sharing it with you all. It took me at least 5 times of trial and error to get this Rendang recipe right. The reason being, it uses a lot of the aromatic herbs (galangal, kaffir lime leaves, lemon grass) which can be quite repulsive and strong when eating…You really need to add the exact portions and cook quite a bit to die out the smell.
Steamed Jasmine Rice (Garlic)
Ingredients
4 Cups Jasmine Rice (I use Elephant Brand Jasmine Rice)
2 tsp garlic paste
2 vegetable stock cubes/powder. (Since I use the stock cubes as a measurement, I powder them)
1 Tbsp – Cooking Oil
Preparation:
Jasmine Rice has a high portion of starch content, hence to get the best results use a Rice Steamer.
Wash the Rice in water – just once.
Heat oil in a pan, add garlic paste and cook for 1 minute. Add the stock cubes or powder. Then add rice. Cook the rice for 3 mins mixing it often.
Transfer this into the Rice Steamer cooking container. Add water as per the guidelines of the steamer. Check the taste of water to see if you need to add more salt.
Allow to cook.
When ready to serve, scoop into a cup, turn the cup upside down on the serving plate, garnish with dry garlic flakes/pieces
Egg Rendang
Ingredients
6 long dried chillies, seeds removed and torn in half (keep seeds if you like hot food)
150g onions, chopped
5 cloves garlic, chopped
3cm knob galangal, peeled
3cm knob young ginger, peeled and sliced
1 lemongrass stalk, finely chopped
¼ cup vegetable oil
6 lime leaves (rolled and sliced)
9 Eggs Boiled (You can add Beef or Chicken instead)
1 cup coconut milk
4 tbsp meat curry powder
½ cup water
1 cup desiccated dry coconut, toasted over low heat (until it turns brown) and ground
Salt to taste
1- 2 tbsp thick caramel soy sauce
Preparation
Soak chillies in hot water until soft. Place chillies, onion, garlic, galangal, ginger and lemongrass into a blender. Blend to a paste, adding a little of the soaking water from the chillies.
Heat a heavy based pan. Add oil and then fry the paste adding lime leaves. Mix and cook for 3-4 minutes, until fragrant.
Variation: Depending on your choice of egg/chicken/beef, use the options below
For Eggs:
Stir in coconut milk and then the curry powder. Add the water and the desiccated coconut (which will help thicken the rendang).
Add salt and Soy Sauce as per the taste.
Slit the boiled eggs slightly on 3 sides and cook for ½ hr.
For Meat/Chicken:
Add Chicken or Beef.
Stir in coconut milk and then the curry powder. Add the water and the desiccated coconut (which will help thicken the rendang). Stir and simmer for 1 – 1½ hrs, or until meat is tender.
Lastly, season with salt and soy sauce.
Note : Add additional water if meat is still not tender and continue to simmer. The rendang should have some sauce.
