Livar rendang with pickled mini vegetables, coconut vinaigrette and peanut and coconut crunch
Ingredients (for 4 persons)
For the rendang
- 1 kg Livar sucade or prosecutor
- 400 g jus de veau
- 400 g coconut milk
- Rendang paste
For the rendang paste
- 3 shallots
- 4 cloves of garlic
- 1 tsp trassie
- 1 tbsp ground coriander seed
- 1 tbsp ground cumin
- 1 tsp turmeric
- 2 tbsp sambal oelek
- 1 tsp tamarind paste
- 4 stalks of sereh
- Piece of ginger measuring 2 by 2 cm
- Piece of fresh laos measuring 2 by 2 cm
- 8 kaffir leaves (from the supermarket)
For the vinaigrette
- 100 ml sunflower oil
- 15 kaffir leaves
- 1/4 bunch of coriander
- Coconut milk to taste
Other trimmings
- Sweet and sour mini cucumber and carrot
- Stringed spring onion, curled on ice water
- Deep-fried rice skin with powdered Thai basil
- Seroendeng
- nasturtium
- Ghoa cress
- Basil cress
- Finely blend all ingredients for the paste in a food processor to a smooth paste. If necessary, add some olive oil to make the paste smoother. Cut the Livar meat into cubes and fry until brown all around in olive oil. Then add the paste and fry briefly. Make sure the paste does not burn. Add the gravy and coconut milk and lower the heat. Let the meat cook for several hours until it falls apart completely and the liquid has thickened almost completely.
- Soak the kaffir leaves in the sunflower oil for 2 nights. Remove the kaffir leaves from the oil. Add the coriander and blend smoothly in a blender. Pass through a sieve with a piece of kitchen paper or coffee filter until you are left with a nice green oil. Mix the oil with some coconut milk for a nice shaved vinaigrette.
- Finish the dish with the remaining garnishes.
Make this dish with...
Livar Procureur
€ 63,40
Livar Sucade piece (1)
€ 8,20
Livar Sucade piece (5)
€ 41,00
