By The Weekly
August 7, 2018
Shen Tan, a private dining chef, grew up eating plenty of $1 nasi lemak packets and pays tribute to this wonderful dish with this new creation.
1Strain the rice and place rice in a steamer with the onions, ginger, lemongrass and pandan leaves. Steam until cooked, about 1 hour.
2Remove cooked rice and soak in the mixture of coconut milk, water, salt and fenugreek for an hour, or until the rice has absorbed all the moisture.
3Place the rice mixture in the steamer and steam for another 45 mins.
4Blend the rempah ingredients in a food processor until it has a fi ne paste consistency. Empty into a dutch oven.
5Preheat oven to 180 C.
6Add the dry ingredients (except for the pork) and coconut milk to the blended rempah. Bring it to a boil, and let it simmer and reduce by a third.
7Add the pork belly cubes and place the lid on the dutch oven.
8Place in oven, and cook rendang for about 2 hrs, until meat is tender.
9Pre-heat oven to 160 C. Lay fl at the belachan and toast for 10 mins.
10In a food processor, blend the chillies together with the shallots, belachan and sugar.
11Add in lime juice, to taste, before serving. Store leftover belachan in airtight container in fridge; it keeps for about a week.