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Thread: POSSUM Rendang

  1. #1
    Cook Angus_A's Avatar
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    POSSUM Rendang

    I said i'd do it, and i did.

    This involves a fuck load of ingredients and time and attention but i promise you it is absolutely worth it.
    Some of the ingredients on here can be a bit specific but you should be able to find all of them at an asian supermarket. I've included substitutes and notes for a couple things which might be hard to track down though.

    You will need

    1.2 kg of deboned possum legs, soak these in milk with a tablespoon of baking soda and salt overnight in the fridge. Remove any yellow fat.
    1L of coconut cream, the old reliable can of solo's choice is NOT suitable here. Malaysian coconut cream is very thick, get a carton of UHT coconut cream i've found it to be very close to the authentic stuff.
    2 cups of shredded coconut, get the finest stuff you can, but if like me you could only find stuff in quite large pieces, just whizz it in the food processor to make it into fine crumbs.
    2 star anise
    6 cloves
    1 stick of cinnamon
    6 cardamom pods
    2 heaped teaspoons of ground tumeric or a thumb sized piece of the fresh stuff (if you are growing it in your garden, use one of the leaves too)
    1 tbsp brown sugar or palm sugar
    10 black peppercorns
    1 tsp ground corriander
    1 tsp cumin seed
    A one inch piece of ginger, skin removed and sliced
    A one inch piece of galangal root, if you cannot find this just double the ginger, it will be at most asian supermarkets though
    5 cloves garlic
    Between 3 and 10 birds eye chilli, depending on how hot you want it. Use one extra than you normally would as the long cooking time is going to reduce the spicyness quite a bit.
    2 stalks of lemon grass
    12 lime leaves, chopped
    2 tablespoons tamarind paste
    5 shallots
    8 candle nuts, if you can't find these macadamia nuts make a fine substitute
    A big spoon of coconut oil, unrefined preferably
    A really fucking big wok
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    In a dry pan add all the whole spices and toast on high heat until you can smell them very strongly, add to a pestle and mortar and crush to a fine powder.
    Add lemongrass, garlic, shallots, 2/3rds of the lime leaves, chillis, tamarind, all your spices, ginger, galangal, fresh tumeric, sugar and leaves if using and the nuts
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    Blend to as fine a paste as you possibly can get it, add water as needed to keep it moving. It's gonna smell fucking amazing.
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    Get your wok piping hot and toast your coconut until a nice brown colour is achieved, like the colour of milk chocolate. Remove from pan immediately and put in a bowl to cool. Doesn't matter if they're not all perfectly brown just so long as most of it is.
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    Add a big spoon of coconut oil to your wok then add the spice paste to the wok, cook this stirring constantly until most of the water has gone and it's darkened a bit.
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    Then add your meat, make sure every piece is covered in the paste and cook a further minute.
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    Then add your coconut cream and half of your shredded coconut, stir gently to make sure paste is dissolved. Back your heat down until a gentle simmer is achieved, have a beer, durry, cup of tea, whatever because you're not walking away from the stove for a long fucking time once this stuff boils, child labour is a plus for this recipe. Don't think you're clever and go "jee i'll just do it in a slow cooker or a soup pot that'll make this so much easier" because YOU WILL FUCK IT UP THIS RECIPE NEEDS A WOK.
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    Reduce for between 2 and 4 hours, stirring often, make sure nothing sticks to the bottom or you are fucked. It'll get darker and darker as this goes on. Here's what it'll look like halfway along. Yes, my stove is filthy, i'm not sorry.
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    You'll know when it's done because the pan will be almost dry, and it'll be incredibly dark but not burned. Add the remainder of your shredded coconut and the remaining, finely chopped lime leaves at this point along with another spoon of tamarind and season with salt as needed, stir this through then plate up with some rice and some chilli for garnish if you wanna be fancy. This recipe is traditionally done with beef or duck but chicken, venison, goat and as you see, possum will work too. It was fucking delicious and i'll be taking meat from all the possums i shoot from this point on.
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    veitnamcam, JoshC, GWH and 13 others like this.
    "A party without cake is just a meeting" - Juila Child

  2. #2
    Member Sparrow's Avatar
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    Good stuff..... Now to convince the Mrs

  3. #3
    Cook Angus_A's Avatar
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    Quote Originally Posted by Sparrow View Post
    Good stuff..... Now to convince the Mrs
    Just tell her it's rabbit, that's what i told my housemate.
    "A party without cake is just a meeting" - Juila Child

  4. #4
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    Well done as usual Angus.
    Definitely trying it but with beef or lamb first.
    You need to invest in smell-o-vision.
    Angus_A likes this.

  5. #5
    MIA somewhere in Nam 300CALMAN's Avatar
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    That is a shit load of work! Truck full off possum carcass on it's way too you soon.
    Angus_A likes this.

  6. #6
    Member Steve123's Avatar
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    W[B]hen you say " The Big Smoke" in your location, are you referring to Lyle, Tapawera or Pipiriki?
    veitnamcam and kokako like this.

  7. #7
    Cook Angus_A's Avatar
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    Quote Originally Posted by Steve123 View Post
    W[B]hen you say " The Big Smoke" in your location, are you referring to Lyle, Tapawera or Pipiriki?
    Dorkland
    "A party without cake is just a meeting" - Juila Child

  8. #8
    Member Steve123's Avatar
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    Have you been scouring the domain?
    Dare you to cook up some CBD pidgeons

  9. #9
    Cook Angus_A's Avatar
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    Quote Originally Posted by Steve123 View Post
    Have you been scouring the domain?
    Dare you to cook up some CBD pidgeons
    Yeah been exploring a wee bit.
    I'm brave but not THAT brave mate.
    veitnamcam likes this.
    "A party without cake is just a meeting" - Juila Child

  10. #10
    MIA somewhere in Nam 300CALMAN's Avatar
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    Pigeon? Might as well be rat or cockroach. Those things are truly repulsive.

    Even Dorkland possums eat ok, usually peoples fruit trees or vege gardens. One was even eating my chili plants.
    veitnamcam likes this.

  11. #11
    GWH
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    'Fucking' Gold Angus.

    I see its the more traditional dry Rendang, i prefer the more wet saucier version, would you do that the same, but just dont reduce it down as much?
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  12. #12
    Cook Angus_A's Avatar
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    Quote Originally Posted by GWH View Post
    'Fucking' Gold Angus.

    I see its the more traditional dry Rendang, i prefer the more wet saucier version, would you do that the same, but just dont reduce it down as much?
    yep
    GWH likes this.
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  13. #13
    Member Marty Henry's Avatar
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    Quote Originally Posted by 300CALMAN View Post
    Pigeon? Might as well be rat or cockroach. Those things are truly repulsive.

    Even Dorkland possums eat ok, usually peoples fruit trees or vege gardens. One was even eating my chili plants.
    Wait till your lemon tree is stripped and then shoot then, serve them up as lemon chicken
    Angus_A and Steve123 like this.

  14. #14
    Almost literate. veitnamcam's Avatar
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    Very interesting/new to me recipe thanks Angus, I have never heard of or seen Rendang before.
    Cheers for posting.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  15. #15
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    It'll be a long time til my aunt's property has possums on it so I can't try this recipe.

    After shooting 16 there's only 5 smart ones left lol.

    Sounds delicious. Also sounds like a lot of work.

    Sent from my TA-1024 using Tapatalk

 

 

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