This colorful veggie medley tastes as good as it looks.
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
1 onion, finely chopped
1 teaspoon ginger, finely chopped
6 pieces garlic, finely chopped
1 piece red chili, finely chopped
2 pieces lemongrass, white part only and smashed
vegetable oil, as needed
500 grams pork kasim, cut into cubes
1 teaspoon ground turmeric
1 teaspoon ground cumin
1⁄2 cup coconut cream
4 cups water
2 tablespoons brown sugar
2 tablespoons fish sauce
salt, to taste
FOR THE CUCUMBER RICE
800 grams cooked
1 piece cucumber, diced
1 stalk cilantro, chopped
1 Sauté onion, ginger, garlic, red chili, and lemongrass.
2 Add pork cubes and sauté until brown. Then, add ground turmeric and cumin.
3 Pour in the coconut cream and water. Then, season with sugar, fish sauce, and salt. Simmer until pork is tender.
4 Once tender, shred the meat using a fork.
5 Mix cooked white rice and diced cucumber. Add chopped cilantro and mix.
6 To assemble, put the shredded pork rendang on top of cucumber rice.
7 Garnish with cilantro leaves.
This recipe was originally published in the December 2016 – January 2017 issue of Breakfast Magazine.