Modern Rendang Wagyu – Rich Flavor, Tender, and Simply Delicious!
Lihat Lokasi Kami
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Ingredients
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250gr Dried Squid
15 Red Chili Peppers
10 Bird’s Eye Chilies (Adjust to Taste)
7 Shallots
4 Garlic Cloves
2 Medium Tomatoes
15 Red Chili Peppers
10 Bird’s Eye Chilies (Adjust to Taste)
7 Shallots
4 Garlic Cloves
2 Medium Tomatoes
3 Kaffir Lime Leaves
1 Lemongrass stalk (Bruised)
1 Slice Galangal (Bruised)
2 Bay Leaves
1 tbsp Palm Sugar (Grated)
½ tsp Sugar
½ tsp Stock Powder (Optional)
1 Lemongrass stalk (Bruised)
1 Slice Galangal (Bruised)
2 Bay Leaves
1 tbsp Palm Sugar (Grated)
½ tsp Sugar
½ tsp Stock Powder (Optional)
Instructions
1. Prep the squid – Wash the dried squid, soak in hot water for 10–15 minutes to reduce saltiness, then drain and cut into bite-sized pieces
2. Fry the sambal base – Heat a little oil and sauté red chilies, bird’s eye chilies, shallots, garlic, and tomatoes until softened
3. Blend roughly – Pound or blend the sautéed ingredients into a coarse sambal paste.
4. Cook the sambal – Heat oil, stir-fry sambal paste with kaffir lime leaves, bay leaves, lemongrass, and galangal until fragrant and cooked through.
5. Add the squid – Toss in the dried squid, mix well
6. Season it – Add palm sugar, sugar, and stock powder, stir until flavors meld
7. Simmer low and slow – Cook over low heat until the sambal releases oil and the squid is tender
8. Serve hot – Transfer to a serving dish and enjoy with steamed rice