Potato rendang (Rendang kentang) from Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia by James Oseland

  • coconut milk
  • shallots
  • Show all ingredients...

  • EYB Comments

    Can substitute Fresno, Thai, or other long red chiles for Holland chiles; ground turmeric for fresh turmeric; and Thai basil or Italian basil for lemon basil.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Fresno, Thai, or other long red chiles for Holland chiles; ground turmeric for fresh turmeric; and Thai basil or Italian basil for lemon basil.

  • metacritic on April 30, 2020

    As this was cooking, I tasted and was quite nervous. The flavors seemed sharp and unbalanced (too hot even though I used the minimum number of recommended chilies and almost bitter). Used to Thai cooking, I wanted to add a pinch of sugar or a tsp of palm sugar. I even looked up other recipes for the same dish to see if they called for something sweet. They didn't, so I resisted, and cooked the dish until the coconut milk was evaporated and the potatoes browned lightly, as called for. In that process something magical happened, resulting in one of the best potato dishes I've ever made. This will be a dish that goes into the rotation. (An additional note, this was made during Covid/physcial distancing, which meant I had to substitute ginger powder for fresh ginger and Italian basil for lemon basil or Thai basil, which didn't seem to do any real harm to the dish.)

  • TrishaCP on May 03, 2012

    I made this for a dinner party with vegetarian guests because I wanted everyone to be able to try rendang, since it is such a classic dish in Malaysian/Indonesian cooking. It was pretty spectacular- I used fresh fingerling potatoes from the farmer's market, and they held their shape well against the long slow cook. (I doubled the recipe since it takes so long to make rendang, and found the cooking times essentially doubled too- no real problem, since in making rendang, it is about cooking down the coconut milk, not adhering to strict time guidelines.) I served this with the eggplant curry from the book, and sauteed baby bok choy with garlic. Will definitely be making this again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.