Peter Watson Australia

RENDANG:
Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia and is now commonly served across South East Asia. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Also popular in Malaysia and Singapore, Rendang is traditionally prepared by the Malay community during festive occasions. Though Rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic Rendang is nothing like a curry.
Rendang is made from beef (or occasionally chicken, mutton, lamb, water buffalo, duck, or vegetables like jackfruit or cassava) slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken or duck rendang also contains tamarind and is usually not cooked for as long as beef rendang.
There are two kinds of Rendang: dried and wet. Dried Rendang can be kept for 3–4 months, and it is for ceremonial occasions or to honour guests. Wet Rendang, also known as kalio, can be found in Minangkabau restaurants, and without refrigeration, it should be consumed within a month.
Rendang is often served with rice in Indonesia, but in Malaysia it is also served with ketupat (a compressed rice cake) and lemang (glutinous rice barbecued in bamboo tubes).

Rendang Paste:
The dish is characterised by a fairly extensive list of ingredients with the need to make a paste as well as a bit of chopping. We have changed all of this and all you now need is a little oil, meat, water, coconut milk and dry roasted dessicated coconut. Its easy.

Recipe:
3 dessert spoons of the Peter Watson Rendang Paste, fry in a splash of oil - gently, just until the aroma starts to rise.
1 kilo of (beef or lamb or pork or chicken .... diced... Vegetarians, you can also enjoy the delights of Rendang, just choose vegetables like potatoe, carrot in fact anything that will stand a bit of longer cooking) Add your chosen to the now lightly fried paste and cover with water.
Bring back to the boil and cook gently until the liquid is all but evaporated and the meat (or vegetable) cooked, but staying in shape.
Add one can of coconut milk and continue cooking.
Add 1 cup of dessicated coconut that you have dry fried until it is golden brown.
Cook until the coconut milk is almost gone and oil or fat rises to the surface and the cooking changes from boil to fry, fry for 5 minutes until dry and well cooked.
Choices: Traditional Rendang is served dryish, but you may elect to leave it a bit wet, it is up to you.
Serve... with rice (plain rice is usual, but you can flavour the rice if liked) or roti.

Happy Easter! Lamb prep is under way here in Gippsland with locally produced lamb, garlic, herbs from the garden and a sprinkle of Peter Watson Sweet Paprika.

There’s a NEW kid on the block! Our best selling Harissa is finally available in a dry rub form with the same flavours that you love and a just a touch of extra smokiness. In our online store now and available in retailers very soon!

We all love a slow cook but sometimes you just want to fling together a quick, healthy meal that’s also tasty. Stir Fry Sauces are the answer! Our range is packed with punchy bright Asian flavours and ready to set your taste buds tingling! Jump onto our online store to see the full range now.

Old friends are always the best. We have been churning out our classic Egyptian Dukkah blend since the very early days of Peter Watson. Hand made in small batches our Dukkah combines Ground Coriander and Cumin along with Hazelnut and Sesame Seed to form the basis of this blend. Always great to dip into with olive oil and fresh bread. It also makes a great coating for fish, chicken and lamb, or can be sprinkled on eggs, salads and sandwiches.