VEGETARIAN RENDANG

COPERTO'S EASY KITCHEN

It is an unusual time, we do things in life a lot different and sometimes with a bitter sweet and double feeling. Unfortunately, eating out is not possible right now. Of course we haven’t forgotten about our guests and we do hope our guests didn’t forget about us either. To help each other a little during this time, chef Remco Jansen of Coperto Restobar has written down a delicious meal for at home. His recipe can be prepared at home without too much effort.

The dish will sound familiar to most readers. A delicious beef stew from the Indonesian cuisine. In this case, this dish has a vegetarian touch, but is very similar to the original recipe. A delicious variant of this dish.

INGREDIENTS

  • 1 butternut squash
  • 2 medium sized fennel
  • 2 onions
  • 1 pointed pepper
  • 2 cloves of garlic
  • 1 tablespoon fried
  • Sambal
  • 100 gr rendang pasta
  • 1 teaspoon of currypowder
  • 1 lemon
  • 50 gr brown
  • Caster sugar
  • 4 dl balsamic vinegar
  • 10 g salt
  • 25 gr honey
  • 5 dl of vegetable stock
  • 40 gr dark chocolate
  • Oil

HOW TO PREPARE?

Remove the head and butt of the fennel, onion and pumpkin. Then peel the pumpkin and cut it lengthwise. Remove the seed list. Now divide the pumpkin into 2 parts: the bowl and the stem. The bowl is always softer than the stem. The stem is therefore good to use as an alternative to beef. Cut the flesh of the stem into cubes of 1.5 by 1.5 centimetre and cut the bowl into smaller pieces. Removed skin from the onions. Now cut the fennel and the onion into cubes of about 1 by 1 cm. Crush the garlic and cut it very fine.

Put some oil in a suitable pan and add the finely chopped pumpkin, fennel, garlic and onions. Leave the large pumpkin cubes outside the pan. After turning on the vegetables, add the spices and flavorings, such as the sugar, honey, curry, spice paste. Do not add the stock and balsamic vinegar yet. Now put the whole thing on high heat and then deglaze it with the stock and balsamic vinegar.

Put some oil in a suitable pan and add the finely chopped pumpkin, fennel, garlic and onions. Leave the large pumpkin cubes outside the pan. After turning on the vegetables, add the spices and flavourings, such as the sugar, honey, curry, spice paste. Do not add the stock and balsamic vinegar yet. Now put everything on high heat and then deglaze it with the stock and balsamic vinegar.
Both the broth and the rendang spices that I use in this recipe are ready to use and available in every grocery store. I consider this as an easy meal. To buy all herbs separately might be expensive. When I cook at home, I also just use a stock cube and I like to use a ready to use rendang paste. You can get the dark chocolate in the recipe from a bar of chocolate. Use products of good quality, because many chocolate products such as sprinkles contain binding and solidifying products. So preferably don’t use that. In addition, the chocolate should only be added at the very last and is the special touch of Coperto Restobar.
Let it all simmer in the pan, use low heat and a lid to let the moisture circulation run smoothly. Check every now and then if you need to add some liquid. Let this simmer gently for an hour. Meanwhile, cut the pepper into very fine pieces. As if you chop an onion, so small. Now take the lid off and add the last ingredients, such as the sambal, diced pumpkin and finely chopped pepper. Put the lid back on the pan and let it simmer for another half hour. Then it is time to evaporate. Remove the lid from the pan and turn the heat to medium-high. While stirring, let the moisture evaporate from the pan and keep stirring until a creamy, stew-like substance forms. The rendang is now almost ready. Turn off the heat and let the rendang continue cooking. Now cut the chocolate fine and add it. Taste if you still need to add some salt.

RENDANG! WHAT IS NEXT?

With rendang you can go all out. It’s delicious to eat combine it with rice and finely chopped raw bok choy, but the dish is also great with crispy fried polenta. On our menu, the rendang is prepared in the same way as described here. We serve barley, roasted onion and roasted leek. These are of course also easy to make. Cut the thick part of a leek into equal pieces. Preferably 10 cm. Cut it in half and sprinkle some salt in the cut. Wrap it in aluminium foil and grill it in an oven at 180 degrees Celsius for about 30 minutes. Depending on the thickness. If you can press the leek without resistance, it is cooked enough. Let it cool and remove the leeks from the foil packaging. Remove the outer ring and slide the inner part into the oven for another 2 minutes before serving.

Enjoy your meal!