2 lbs of small round baby potatoes unpeeled and washed
2 – 3 oz long red chilis soaked in warm water until soft before blending (if you can’t find long red chilis, use red dried chilis)
1 red Thai chili for some heat if you like -optional
1 tsp of shrimp paste
2 cloves garlic peeled
3 shallots peeled
1/2 inch ginger root 1 cm, peeled
1- inch of turmeric root or about 3 tsp ground turmeric powder 2.5 cm
1 1/2 inches galangal root or 4 tsp of galangal powder 4 cm, peeled
Pinch of salt to taste
1 stalk of fresh lemon grass trim the stalky ends and cut into two and bruised
3 fresh kaffir lime leaves tear each leaf a bit to release flavor
1 turmeric leaf optional
2 fresh bay leaves
1 cup coconut cream
2 Tbsp of cooking oil
Salt to taste
Place the chili and other ingredients all the way to galangal and blend them into a paste, you may need to add a little bit of the water in there to get it going.
Preheat a large heavy-bottomed pot. Add in the cooking oil. Stir fry the ground spices until fragrant, about 5 minutes. Add lemon grass, kaffir lime leaves, turmeric leaf (if using), bay leaves, cardamom, and continue to stir fry until fragrant, about 1 minute.
Add in the potatoes, bring to a gentle boil and reduce the heat to let it simmer gently, uncovered until all the liquid is almost gone and the coconut cream has reduced to oil, this may take about 20-30 minutes for the potatoes to be fork tender but not mushy. Have a taste towards the end of boiling to see if you need more salt.
When all the liquid is gone and you have nice looking orange-color oil left. Turn off the heat. Discard of the stems and leaves. The rendang tastes even better the day after. So you can definitely prepare one day ahead.