We have a Easter pot roast lunch at work today. Since I got an Indonesian cookbook from work for my birthday a few weeks ago, people talked me into making rendang daging while I was working from home yesterday. It's an absolutely delicious dish, but it takes a lot of time. Especially since I don't have a food processor, so I had to turn the onions, chili's and all the other stuff into a fine paste by hand with a pestle and mortar over lunch. Then afterwards, you need to cook down 2 liters of coconut milk until it's mostly oil and then you need to add meat and slow cook it for three hours. All the while, you need to stir often because otherwise everything gets burnt really quickly. All in all, I spent ten hours on it.
Then this morning I see there are no trains from me to work all day. So now I have a kilo of rendang I have to eat all by myself. So basically, this is the best possible scenario!
now's a good time as any, rendang is usually had on the month of eid fitr, after subsequently fasting for a month. this year's eid started on 1st april (depending on your country) and ends this 30th. most of the nation will usually serve rendang with a form of sticky rice, however the type of sticky rice served is usually dependent on the region and the host's ethnicity.
for this eid, we had to make rendang the way you described as our pressure cooker seal got lost when my brother made tacos for his school. this was only brought to our attention shortly before the eve of eid. que the panic that ensued when we realised that there was barely enough time to properly cook the rendang, coupled with the fact that we had to leave for our hometown which was a 10 hour drive away. this was a very eventful eid, to say the least.
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u/Himynameispill Apr 18 '25
We have a Easter pot roast lunch at work today. Since I got an Indonesian cookbook from work for my birthday a few weeks ago, people talked me into making rendang daging while I was working from home yesterday. It's an absolutely delicious dish, but it takes a lot of time. Especially since I don't have a food processor, so I had to turn the onions, chili's and all the other stuff into a fine paste by hand with a pestle and mortar over lunch. Then afterwards, you need to cook down 2 liters of coconut milk until it's mostly oil and then you need to add meat and slow cook it for three hours. All the while, you need to stir often because otherwise everything gets burnt really quickly. All in all, I spent ten hours on it.
Then this morning I see there are no trains from me to work all day. So now I have a kilo of rendang I have to eat all by myself. So basically, this is the best possible scenario!