Keningau Wild Boar Rendang
Indulge in the rich flavors of Sabahan cuisine with this Keningau Wild Boar Rendang recipe. This traditional dish is a perfect combination of tender wild boar meat and aromatic spices, slow-cooked to perfection.
Ingredients
- 1 kg wild boar meat, cut into chunks
- 4 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 4 cups coconut milk
- 1 cup water
- 5 tablespoons kerisik (toasted coconut)
- Salt, to taste
Instructions
- In a large pot, combine the wild boar meat, lemongrass, and kaffir lime leaves.
- Pour in the coconut milk and water. Bring to a boil, then reduce the heat to a simmer.
- Add the kerisik and salt. Stir well and let it simmer for 1.5 to 2 hours, or until the meat is tender and the sauce has thickened.
- Adjust the seasoning if needed. Serve the Keningau Wild Boar Rendang with steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Large pot Stirring spoon
Tools
Knife Cutting board
Serving suggestions
Serve the Keningau Wild Boar Rendang with a side of acar (pickled vegetables) for a complete Sabahan meal.
Tips & tricks
For an extra depth of flavor, you can add a tablespoon of tamarind paste to the rendang sauce.
Cost
$20