Saturday, November 1, 2008
Recipes to Rival: Potato and Long Bean Rendang
Many years ago, I was running down a London street attempting to return to my dorm before the rain. In my time in London, I never got used to carry an umbrella (still don't.) However, there was some assuring futility in this exercise; I would duck into a cheap restaurant as soon the rain would start.
On one such rainy evening, I found myself in an Indonesian restaurant. I can't remember what I ate, though I think it was a sort of grilled chicken curry, but what I do remember is that the flavors were facinating. Indian and the various South East Asian cuisines seem to combine the same or similar ingredients to get various different results. For example, in my deeply un-familiar mind, while Indonesian and Malaysian food and Thai food share coconut in common, the former has a full-bodied heartiness and the latter a light, lilting sweetness.
This month for Recipes to Rival, we were making Beef Rendang; a dish prepared in Indonesia and Malaysia. For my part, I subbed out the meat and made potato and long bean rendang--basically, I took the recipe and subbed meat with vegetables. With the help of a food processor, the prep time on this dish was fast, and the vegetarian version had a shorter cooking time than the beef version. Great recipe for cold weather, if you ask me.
For more renditions, go to the Recipes to Rival blogroll.