Rendang Spice Paste

Rendang Spice Paste

A fragrant blend of chiles, shallots, and aromatics that forms the base of rendang.

Total 35 min Makes 16 oz Calories 95/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Tree nuts

This bumbu rendang combines dried and fresh chiles with shallots, garlic, ginger, galangal, and candlenuts into a dense, fragrant paste. It's simmered with coconut milk to make Indonesian beef rendang, but also works as a base for chicken or vegetable versions of the dish.

Ingredients

  • 12 dried red chiles, stemmed and seeded
  • 6 fresh red chiles, roughly chopped
  • 10 shallots, peeled and roughly chopped
  • 8 cloves garlic, peeled
  • 2 inches fresh ginger, peeled and sliced
  • 2 inches fresh galangal, peeled and sliced
  • 4 candlenuts (or macadamia nuts)
  • 2 stalks lemongrass, tender inner core only, sliced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons salt
  • 1/4 cup water, as needed for blending

Method

  1. Place the dried red chiles in a bowl and cover with hot water; soak until softened, about 15 minutes, then drain.

  2. In a food processor or blender, combine the softened dried chiles, fresh chiles, shallots, garlic, ginger, galangal, candlenuts, and lemongrass.

  3. Add the turmeric, coriander, and cumin, then blend, adding water 1 tablespoon at a time, until a thick, fairly smooth paste forms, scraping down the sides as needed.

  4. Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering.

  5. Add the spice paste and salt to the skillet and cook, stirring frequently, until the raw aroma cooks off, the color deepens, and the oil begins to separate from the paste, about 10 minutes.

  6. Remove from heat and let cool completely before using or storing.

  7. Transfer to an airtight container and refrigerate up to 1 week, or freeze up to 3 months.

Rate this recipe

★ 3.8 (1)

Rendang Spice Paste

This bumbu rendang combines dried and fresh chiles with shallots, garlic, ginger, galangal, and candlenuts into a dense, fragrant paste. It's simmered with coconut milk to make Indonesian beef rendang, but also works as a base for chicken or vegetable versions of the dish.

35 min 16 oz 95 cal

Ingredients

  • 12 dried red chiles, stemmed and seeded
  • 6 fresh red chiles, roughly chopped
  • 10 shallots, peeled and roughly chopped
  • 8 cloves garlic, peeled
  • 2 inches fresh ginger, peeled and sliced
  • 2 inches fresh galangal, peeled and sliced
  • 4 candlenuts (or macadamia nuts)
  • 2 stalks lemongrass, tender inner core only, sliced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons salt
  • 1/4 cup water, as needed for blending

Method

  1. 1

    Place the dried red chiles in a bowl and cover with hot water; soak until softened, about 15 minutes, then drain.

  2. 2

    In a food processor or blender, combine the softened dried chiles, fresh chiles, shallots, garlic, ginger, galangal, candlenuts, and lemongrass.

  3. 3

    Add the turmeric, coriander, and cumin, then blend, adding water 1 tablespoon at a time, until a thick, fairly smooth paste forms, scraping down the sides as needed.

  4. 4

    Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering.

  5. 5

    Add the spice paste and salt to the skillet and cook, stirring frequently, until the raw aroma cooks off, the color deepens, and the oil begins to separate from the paste, about 10 minutes.

  6. 6

    Remove from heat and let cool completely before using or storing.

  7. 7

    Transfer to an airtight container and refrigerate up to 1 week, or freeze up to 3 months.