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.

Keningau Wild Boar Rendang

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

  1. In a large pot, combine the wild boar meat, lemongrass, and kaffir lime leaves.
  2. Pour in the coconut milk and water. Bring to a boil, then reduce the heat to a simmer.
  3. 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.
  4. 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