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Happy Pig Rendang (2 persons)

Rendang for happy pigs. Indonesian is one of our favourite kitchens. Due to its exotic flavours. Which bring you straight back to the idilic palmtree islands. Usually Indonesian Rendang is made with pork, but for this Happy Pig Rendang we use jackfruit instead. Jackfruit has the texture of shredded meat. Although its a fruit it is also full of amazing nutrients! As it is packed with proteins and antioxidants. Which is just a lovely bonus when enjoying this delicious curry and side dishes.

♡ How to create the magic

First of all, prepare 100ml of vegetable broth and bring it to a boil with the jackfruit. Mash the jackfruit after boiling it for 15 minutes. Add a bit of ketjap manis so it gets a nice and meaty look. Continue frying it for 10 minutes at medium heat. 

Sauté the onion and garlic in a big frying pan. Add the fried jackfruit, baby corn and bamboo. Mix the creamed coconut with 100ml water and add it together with the Rendang to the mix. Stir well and add the spices. Just let the mix simmer on low heat for about an hour. If the Rendang gets a bit dry: just add some water of coconut milk.

Finally, serve the Rendang with some Indonesian side dishes: fried onions and Jasmin or Basmati rice, pickled cucumber salad and the tempeh with satay sauce. 

♡ Ingredients Happy Pig Rendang

  • 1 onion
  • 2 cloves of garlic 
  • 1 tablespoon vegetable oil
  • 200 gr. jackfruit
  • 50 gr. baby corn
  • 50 gr. Bamboo shoots
  • 1 lime leave
  • 1 laurel leave
  • 1 tablespoon coconut sugar
  • 1 tablespoon ketjap manis
  • 100 gr. creamed coconut (Santen)*  
  • 50 gr. rendang mix **
  • 2 teaspoons Grounded galangal root
  • 1 or 2 teaspoons tamarind
  • Jasmin or Basmati rice

*we are a fan of the creamed coconut (Santen) from Ambition

** Lucullus has a great bio Rendang mix  

♡ Ingredients Side dishes

Tempeh with satay sauce:

  • 200 gr. Tempeh
  • 50 gr. Sweetened or unsweetened satay sauce (Ratu has a great satay sauce)
  • 80ml water
  • Ketjap manis for taste
  • Indonesian fried onions for decoration. 

Start by marinating the tempeh for 15 minutes in some ketjap manis before frying it for about 10 minutes until it’s nice and crunchy. 

In the mean time you can mix the satay sauce with the water and heat it up in a sauce pan. Add ketjap manis for taste. 

Serve the tempeh with some satay sauce poured over it. Decorate the satay sauce with some fried onions. 

Cucumber salad:

  • 1 cucumber
  • a tablespoon of white rice vinegar 
  • a tablespoon of caster sugar
  • roasted sesame seeds for a bit of crunch

First of all remove the skin of the cucumber by peeling it. Then use the peeler to make small cucumber slices. Mix the cucumber slices together with the vinegar and the sugar. Finally you complete the salad by adding some roasted sesame seeds. 

Stir fried vegetables:

  • ½ cauliflower (florets)
  • 2 hands of green beans
  • Chili flakes 
  • Tamari 

Start by woking the florets and the green beans on high heat for a couple of minutes. To finish it deglaze the veggies with some tamari and add chili flakes for a little kick. 

♡ Share the love!

As a result of your cooking you get straight into the tropical islands vibes. Please share your pictures on social media with #casatarsan. Another big thanks from all the pigs in the world for choosing this plant based alternative! ☮ 

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