Apohtin Rendang

Ingredients

In this adaptation, the traditional Cypriot Apohtin is transformed into a Malay Rendang by incorporating Malay spices and flavors. The original dish typically uses Mediterranean herbs and spices, while the Malay version features ingredients like lemongrass, galangal, and turmeric. The cooking technique also differs, as the Apohtin Rendang is slow-cooked in coconut milk to create a rich and thick sauce, whereas the original Apohtin is typically cooked in a tomato-based sauce. We alse have the original recipe for Apohtin, so you can check it out.

• 500g (1.1 lb) beef or lamb, cut into bite-sized pieces 500g (1.1 lb) beef or lamb, cut into bite-sized pieces
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 kaffir lime leaves 3 kaffir lime leaves
• 2 cm (0.8 inch) galangal, sliced 2 cm (0.8 inch) galangal, sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 red chili peppers, sliced 2 red chili peppers, sliced
• 1 tsp turmeric powder 1 tsp turmeric powder
• 1 tsp coriander powder 1 tsp coriander powder
• 1 tsp cumin powder 1 tsp cumin powder
• 1 tsp fennel seeds 1 tsp fennel seeds
• 1 tsp tamarind paste 1 tsp tamarind paste
• 1 tbsp palm sugar 1 tbsp palm sugar
• Salt, to taste Salt, to taste
• Vegetable oil, for cooking Vegetable oil, for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 20g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat.
2. 2.
   Add the minced garlic, chopped shallots, and sliced chili peppers. Sauté until fragrant.
3. 3.
   Add the beef or lamb pieces and cook until browned on all sides.
4. 4.
   Stir in the turmeric powder, coriander powder, cumin powder, and fennel seeds. Cook for a minute to toast the spices.
5. 5.
   Pour in the coconut milk and add the bruised lemongrass, sliced galangal, and kaffir lime leaves.
6. 6.
   Reduce the heat to low and simmer for 2-3 hours, or until the meat is tender and the sauce has thickened.
7. 7.
   Stir in the tamarind paste and palm sugar. Season with salt to taste.
8. 8.
   Continue simmering for another 30 minutes to allow the flavors to meld together.
9. 9.
   Serve the Apohtin Rendang hot with steamed rice.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors.
• Galangal — If fresh galangal is not available, you can use dried galangal powder as a substitute. Use half the amount of dried galangal powder compared to fresh galangal.
• Kaffir lime leaves — Tear the leaves slightly before adding them to the dish to release their citrusy aroma.

Tips & Tricks

• For an extra kick of heat, add a few bird's eye chili peppers to the dish.
• If you prefer a thicker sauce, simmer the Apohtin Rendang uncovered for the last 30 minutes of cooking.
• Leftovers taste even better the next day as the flavors continue to develop. Store in the refrigerator and reheat gently before serving.

Serving advice

Garnish the Apohtin Rendang with fresh cilantro leaves and serve it with steamed rice or roti canai for a complete and satisfying meal.

Presentation advice

Serve the Apohtin Rendang in a shallow bowl, allowing the vibrant red sauce to take center stage. Sprinkle some sliced red chili peppers and a few kaffir lime leaves on top for an added pop of color.