Servings: 16
Calories: 929kcal
Equipment
- Food processor
- Pasta roller and cutter (if not using a rolling pin and knife)
- Enamelled cast iron pot (or large regular pot)
Ingredients
Curry Paste
- 10 shallots roughly chopped
- 2 inches fresh ginger peeled and roughly chopped
- 2 inches fresh galangal peeled and roughly chopped
- 10 garlic cloves peeled and roughly chopped
- 6 lemongrass stalks outer layer removed and roughly chopped
- 8 dried chillies soaked in water and roughly chopped
- 12 candlenuts
- 1 tbsp shrimp paste
- 1 inch fresh turmeric
- 1 tbsp coriander seeds toasted
- 2 tsp fennel seeds toasted
- 1 tsp cumin seeds toasted
- Pinch of nutmeg
Curry Sauce
- 6 tbsp oil
- 1.2 kg beef roast chopped into large cubes
- 800 ml coconut milk
- 1 litre water
- 2 tbsp tamarind puree
- 2 cinnamon sticks
- 6 star anise
- 6 cardamom pods cracked open
- 6 cloves
- 12 dried kaffir lime leaves
- Zest of 2 limes
- 2 tbsp dark sweet soy sauce
- Salt and white pepper to taste
Terong Balado
- 320 g red chillies
- 1.6 kg long eggplant
- 16 shallots
- 16 cloves garlic
- 8 tomatoes
- 8 tbsp olive oil extra virgin
- 16 lime leaves torn
- Salt and black pepper to taste
Sambal Ijo
- 32 long green chillies
- 16 shallots peeled and halved
- 8 green tomatoes roughly chopped
- 8 cloves garlic
- 4 lemongrass stalk outer layer removed and roughly chopped
- 12-16 fresh kaffir lime leaves bruised
- 4 tbsp olive oil extra virgin
- Salt and sugar to taste
Pasta Dough
- 1 kg 00 flour
- 400 g cassava leaves sweet variety (we used frozen, chopped leaves)
- 200 g semolina flour
- 8 eggs
- 4 egg yolks
- 1 tbsp olive oil extra virgin
- 2 tsp salt
To Cook the Pasta
- 8 tbsps olive oil extra virgin
- 2 cups water
To Serve
- Large handful desiccated coconut toasted
- Banana leaves to serve on, optional
Instructions
Rendang
- Blend all of the curry paste ingredients together until evenly chopped, and then fry with the oil in a hot wok for 1-2 minutes, until aromatic.
- Add the beef into the wok and brown, and then stir in all remaining curry sauce ingredients. Drop to a gentle simmer, and cook partially covered for 4-5 hours, or until most of the liquid has evaporated.
Terong Balado
- To prepare the terong balado, steam the eggplant over boiling water for 20 minutes, until they are soft to the touch. Alternatively, toss lightly in oil and roast in a 200 degree Celsius oven for 20 minutes.
- Use a mortar and pestle or food processor to blend together the red chillies, shallots, garlic, and tomato, and then fry for 5-8 minutes on medium heat with the 8 tbsp of oil and lime leaves.
- Toss the cooked eggplant into the pan, and stir gently to evenly coat.
Sambal Ijo
- Steam the green chillies, shallots, lemongrass, and green tomatoes over boiling water for 15-20 minutes, until soft. For a little more flavour in your chillies, roast them over an open flame for 3-4 minutes instead, until they're lightly scorched and soft. To remove the scorched skins, seal the chillies up in an airtight container for 10 minutes to make peeling easier.
- Use a mortar and pestle or a few pulses of the food processor to loosely smash up the steamed ingredients, chopping the lemongrass if necessary, and then fry the paste in the oil over medium-high heat with the lime leaves for 10 minutes.
Pasta
- Start off by boiling the cassava leaves for 10 minutes in a large pot of water, over high heat. Cassava is extremely dangerous if not cooked before consumption, so make sure that you don't skip this step. Remove the leaves, rinse, and drain.
- Use a food processor to blend the leaves as finely as you can, and then add in all other pasta dough ingredients, apart from the 2 tbsp of oil. Combining them in a food processor like this will assist in the even distribution of the cassava leaves.
- Once the dough is holding together, turn it out onto a lightly floured benchtop and knead vigorously for 10 minutes. Transfer to an airtight container and rest for 30 minutes, away from heat and direct sunlight.
- Divide the dough into four pieces, and store those not being worked on back in an airtight container. Roll it out into sheets using either a pasta machine or rolling pin. If using a machine, make sure that you pass it through on the thickest setting a few times (folding over itself in between passes) before stepping up to your desired setting. For this pasta, we recommend a setting of 5 on the manual machine.
- Using a straight-edged pasta cutting wheel or square cookie cutter, cut the dough into squares of approximately 100mm, and then spoon a walnut-sized amount of filling into the centre of every square.
- To form into our fagottini-shaped potstickers, lightly spritz a mist of water across the pasta, and then bring together two opposing corners. Draw the other pair of corners into the centre in a similar manner, and firmly crimp all four sides together to seal.
- Cook the pasta in batches of around 7-8, using 2 tbsp of oil at a time, in a medium-hot pan until the undersides are golden brown and crispy. Add 1/2 cup of water, cover, and cook for 3-4 minutes until all water has been absorbed or evaporated and pasta is al dente.
- Plate up the pasta with the toasted dessicated coconut, the terong balado, and the sambal ijo.
Notes
If fresh cassava leaves are not available, substitute with frozen leaves, cooking and handling in the same manner. Also note that there are two types of cassava commercially available, bitter and sweet; ensure that you are using the sweet variety (this is far more common anyway). Alternatively, use spinach in place of cassava leaf. A good starting point is the dough used for our spinach and ricotta ravioli.
Nutrition
Calories: 929kcal | Carbohydrates: 94.3g | Protein: 39.9g | Fat: 47.5g | Saturated Fat: 17.4g | Cholesterol: 201mg | Sodium: 551mg | Potassium: 1437mg | Fiber: 11.7g | Sugar: 10.5g | Calcium: 121mg | Iron: 20mg
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