Kampong Johnson's Rendang

In 1966, October, President Johnson visited Malaysia and he visited this Kampong in Negeri Sembilan which changed it's name to Kampong Johnson in honor of his visit. A feast was cooked by the Kampong Folks and the most memorable dish was the Rendang with Jackfruit. Negeri Sembilan's rendang differs from the other states of Malaysia as it is cooked with Green Thai bird chillies instead of red dried chillies and aromatics like ginger, galangal, fresh tumeric, fresh tumeric leaves, lemon grass and kaffir lime leaves . It has no spices.

As the hot topic these days is the President, it makes me think of this dish which was so delectable and although i do not have all the aromatics but do have a packet of instant rendang mix which was not quite the same but did bring back fond memories of President Johnson's visit that day.

Ingredients:

500 - 600 gm beef - cut into 1/2 inch slices

1 can Jackfruit - drained

1 packet ChanHong Instant Rendang Mix(available online here http://mytasteofasia.com/)

1 400 ml can of coconut milk (70% saturated fat)

1 stalk lemon grass - crushed (optional)

4 - 5 kaffir lime leaves(optional)

2 tbsp kerisik

3 tbsp cooking oil

Method:

Using the pressure cooker, heat cooking oil and add in the contents of the packet of ChanHong Instant Rendang Mix and saute until fragrant.

Add in beef slices, lemon grass and coconut milk.

Add enough water to cover the beef.

Close the pressure cooker and cook on high for 10 - 15 minutes depending on the type and quality of beef used.

Release pressure and open the lid, add in kaffir lime leaves and kerisik and cook until sauce is thickened.

Add in the jackfruit and cook until it is cooked through.

Add salt to adjust taste.

Rendang is ready to be eaten.

Enjoy

Serves