Bao buns with rendang and red coleslaw
- 20 bao buns (gua bao)
- 2.5 kg beef poulet
- 1 liter of coconut milk
- 3 onions, coarsely chopped
- 7 cloves of garlic
- 1,5 stems of lemongrass
- 3 salam leaves
- 1 lime leaf
- 8 grams of ground cumin
- 8 grams of coriander seed
- 8 kemiri nuts, roasted
- 1 tbsp palm sugar
- 1 tbsp trassi
- 5 lombok (red chili) peppers, Coarsely chopped
- 1 tbsp of fresh galangal, grated
- 1 tbsp of fresh ginger, grated
- Salt to taste
- Canola or rapeseed oil
Coleslaw of red cabbage
- 600 grams of red cabbage, sliced
- 100 grams of red onion, thinly sliced
- 5 grams of salt
- 20 ml apple cider vinegar
- 50 grams of mustard
- 20 ml ginger syrup
- 1 tsp fennel seed, roasted and crushed
- 50 grams of raisins
- 100 grams of mayonnaise
- 100 grams of yoghurt
- Cress to taste
- Spring onions to taste
- Fried onions to taste
- Serundeng to taste
A sensational taste, with just a few actions? This rendang recipe has it all! With more waiting time than work, this rendang recipe is to prepare, and chock-full of flavour. The rendang is served in gua bao, or steamed buns, with a fresh red cabbage salad to balance it out. Together with the Private Reserve Skin-on Fries, your guests are guaranteed to have an amazing lunch!
Step 1 For the bumbu (spice mixture), roast the cumin and coriander in a frying pan.
Step 2 Put this mixture together with the kemiri nuts, galangal, ginger, garlic, onions, trassi and lomboks in the blender, and grind to a fine paste.
Step 3 Fry the bumbu with oil in a wok, to release the flavours nicely. Next, add all the beef at once and stir well.
Step 4 Crush the lemongrass with a chef’s knife.
Step 5 Now add the coconut milk, palm sugar, lemongrass, the salam and the lime leaf. Bring to a boil and let it simmer on low heat for a few hours. Stir regularly and season with salt.
Step 6 For the coleslaw: brine the red cabbage and onion together with the salt for 20 minutes. Then, drain on a sieve.
Step 7 Mix it with the rest of the ingredients, and eason with additional salt and pepper if necessary. Keep the salad well covered in the refrigerator.
Step 8 Steam a thawed bao bun in a microwave for 30 seconds.
Step 9 Fry the Private Reserve fries at 175 °C for approx. 3.5 minutes.
Step 10 Finish the sandwiches with some cress, spring onions, serundeng and fried onions, and take your dish to the table!