Bao buns with rendang and red coleslaw

0 Ratings
Servings
Servings 20 people
Cooking time
Cooking time 30 - 45 min
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Ingredients

Bao buns

  • 20 bao buns (gua bao)

Rendang

  • 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

Other

  • Cress to taste
  • Spring onions to taste
  • Fried onions to taste
  • Serundeng to taste

Preparation

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!