INGREDIENTS FOR COOKING
1 packet - Idaman Suri Rendang Base (50g)
300 ml - Water
70 ml - Cooking Oil
150 g - Chili boh
1 kg - Lamb shank (pre-pared : cooked until soft)
200 ml - Water
2 g - Lemongrass*
2 g - Galangal*
2 g - Ginger*
100 g - Onion*
Note : *Blended
5 g - Cumin**
5 g - Fennel**
5 g - Coriander**
Note : **Fry without oil and crushed
235 ml - Sweet soy sauce
100 g - Roasted Desiccated Coconut (Kerisik)
10 g - Sugar
50 g - Idaman Suri Santan Powder (Dehydrated coconut milk) --> Shake and mix well in 200 ml of water
- Well mix Ingredients (A) and cook until water evaporates and oil rises to the top.
- Add Ingredients (B) and lamb shank, cook until the gravy is rich and thick.
- Lastly, add in Ingredients (C) and bring to boil until oil rises to the top.
- Ready to serve.
Cooking video : Watch Cooking Demo for Palembang Lamb Shank (English)