Rendang is actually a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia. In the Minangkabau culture, Rendang represents the philosophy of musyawarah, discussion and consultation with elders. They say the four main ingredients of Rendang represent Minangkabau society as a whole. The meat refers to the clan leaders, nobles, royalty and elders, the coconut milk symbolises the intellectuals, teachers, poets and writers, the chilli symbolises the religious leaders and the spice mixture symbolises the rest of the Minangkabau society. This ethnic group is mainly from West Sumatra. In their tradition, rendang is a dish prepared during special occasions like marriage, birth ceremonies, religious festivals, etc.
Rendang is also very popular in Malaysia and Singapore. As I stepped in to Singapore, I tasted Chicken Rendang and the spice loving girl loved it. Not so much of a chicken lover, I loved the chicken lapped up in delectable spices, yum and flavourful. Earlier I have tried chicken rendang, this time it was Egg Rendang. I knew it cannot go wrong, we Indians love our curries spicy. The spice laden, yet not so hot Egg Rendang curry will equally go well with both rice or roti/paratha. How authentic the recipe is I do not know. I went through a couple of recipes and landed into mine. For some of you getting turmeric leaf may be a problem, leave it. We are always open to our version of a dish. I am pretty sure for an authentic version of rendang curry, we have to travel to West Sumatra and learn the recipe from a Minangkabau family. So no worries, let us enjoy doing Egg Rendang curry together.
Egg : 4
Shredded Coconut : 2tbsp [I used desiccated]
Coconut Milk : 1/2 small cup
Shallots : 4-5[or a medium onion]
Minced Garlic : 1/2tsp
Minced Galangal : 1tsp
Minced Ginger : 1/2tsp
Chopped Lemon Grass : 1tbsp[or lemon zest]
Dry Red Chillies : 3-4[soaked in hot water for an hour, adjust amount as per your taste]
Chopped Lime/Lemon leaf : 2tsp
Chopped Turmeric Leaf : 2tsp[if u do not get it add 1/4tsp chopped raw turmeric to spice mix n grind]
Coriander Powder : 1/2tsp
Turmeric Powder : 1/2tsp
Salt : As Required
Sugar : 1/2tsp[I used palm sugar]
Bayleaf : 1
Oil : 2-3tbsp
Lime/Lemon Leaf : 1to garnish
Wash and boil the eggs in enough water. Let cool and clear off the shell. Apply little salt.
Heat a wok on oven and dry roast the desiccated or shredded coconut. Put the roasted coconut, minced garlic, galangal, ginger, chopped lemon grass, peeled shallots, dry red chillies, chopped turmeric leaves to a grinder. Add little water and grind to a paste.
Add oil to the wok and heat. Add the bay leaf, stir. Add the spice paste and stir for 2-3 minutes. Add the chopped lime leaves, turmeric powder, coriander powder, salt and palm sugar. Stir for a minute.
Add the boiled eggs. Fold in well. Add the coconut milk. Stir and cover cook for 3-4 minutes. Transfer to a serving bowl. Garnish with a lemon/lime leaf.
Serve hot with rice/roti/paratha.