🇮🇩 Indonesian

Pumpkin Rendang

Name: Pumpkin Rendang
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: to taste Salt; 2, halved and sliced Garlic; 2 Bay Leaf; 500 ml Coconut Milk; 5 Kaffir Lime Leaves; 4 cloves, crushed Shallots; 500 ml Stock or Broth; 500 g Pumpkin; 1 tsp Ground Coriander; 2 tbsp Coconut Oil; 3 tbsp Rendang Paste

🇮🇩 Indonesian

Slow-rended rendang — pumpkin in coconut and spice until dark, dry and utterly rich. Ready in 95 minutes including prep.

Prep 25 min Cook 70 min Serves 4 Hard

Ingredients

Saltto taste
Garlic2, halved and sliced
Bay Leaf2
Coconut Milk500 ml
Kaffir Lime Leaves5
Shallots4 cloves, crushed
Stock or Broth500 ml
Pumpkin500 g
Ground Coriander1 tsp
Coconut Oil2 tbsp
Rendang Paste3 tbsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Brown the pumpkin deeply in the Coconut Oil in a heavy pot — patience here pays off later.
2
Remove it, then let the garlic and shallots soften in the drippings with the ground coriander.
3
Return the pumpkin, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the pumpkin yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Watch how it's made

Video: Humama secret recipe - Pumpkins Rendang · on YouTube