Turkey Rendang By Somerset Foodie

Thanks to Somerset Foodie for allowing us to feature this recipe. Please click here to see the original.

This take on the classic Rendang isn't traditional, but it's really tasty and works perfectly with the remains of your festive bird. Having plenty of left-over roast turkey is one of the bonuses of all that effort you put in on Christmas day.

I tend to save as much of the dark turkey meat for this dish, leave the white meat for your sandwiches, although a mix of both is fine.

Serves 3-4
500g left-over roast turkey, a mix of dark meat and white meat
3 tablespoons Karimix Rendang Paste
2 white onions, finely diced
3 cloves of garlic, finely diced
400ml Extra Rich Coconut milk
250ml Chicken stock
3 tablespoons Desiccated Coconut, toasted under a grill
1 teaspoon fish sauce
Woh-Hup Sambal Ikan Bilis sambal paste, to taste
Fresh coriander
A little rapeseed oil for frying
Optional garnishes
Lime wedges
Sliced cucumber
Diced tomatoes
Crispy shallots

1. Carve off your left-over turkey and chop it into large bite-size pieces, if in doubt with the size, err in the larger side.

2. Heat a heavy casserole pan to medium heat, add a couple of tablespoons of oil and fry the onions and garlic until they start to colour.

3. Toast the desiccated coconut under a grill until it's golden brown, be careful with this as it's really easy to walk away and come back to a burnt mess!

3. Add in the Rendang paste and cook for a couple of minutes before adding the coconut milk, the toasted desiccated coconut, the chicken stock, and fish sauce.

4. Simmer gently for 15 minutes then add in the turkey. Bring back up to a simmer and cook until everything is hot. Rendang curries are classically a dry curry but if you think it's a bit too dry, add in a little water or stock. I like my Rendang to be more on the saucy side and as we are not cooking the meat from scratch, a little extra liquid may be required.

5. Sambals are served with virtually every meal in Malaysia and Indonesia, the Woh-hup Sambal Ikan Bilis is perfect to serve on the side and adds a lovely extra flavour. Let everyone help themselves to as much as they like. Plain rice, fresh coriander as pretty important to serve along with your choice of optional garnishes.

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