Background: After creative a totally new recipe of cooking beef rendang without using any Indian spices or Chinese herbs to retain the natural flavor and fragrance of beef, it is time to move on to develop a new recipe for cooking mutton rendang and mutton soup. See procedure Beef rendang.
Challenges: The cooking procedure for mutton rendang is essentially the same as beef rendang. However, there are two distinct points of considerations. One, the foul smell of mutton is stronger. Two, the ribs or bone part of mutton has to be prepared separately.
My brilliant idea: In addition to the five distinct sections described in Bee rending, I added a new section to explain the treatment of the mutton ribs and bones. Note: The bone marrow is sweet and required a totally different process to extract its maximum sweetness.
Ingredients: Fully-ripe banana (500 grams), honey dates (4 pieces), medlar or 枸句子 (twenty pieces), mutton ribs or loin (1 kilogram), 3 teaspoon of sugar and about the same volume of gula Melaka.
Procedure: (Broken down into six sections)
Section one: Boil banana, honey date and medlar (Same as section one of Beef rending).
Boiled the sweet base-stock in accordance with procedure, Banana, honey dates and medlar as a sweet-base soup.
Note 1:Scoop up four to five tablespoon for section four below. Note 2: You can boil one to two kilograms of banana and keep the boiled sweet soup in the refrigerator.
Section two: Remove the foul smell of mutton (different from the treatment of beef)
Step 1: Wash and cut the mutton into separate bone and meat pieces.
Step 2: To the meat portion add two bottle-capful of hua diao jiu. Turn on to low heat for an hour. All the foul smell of mutton is effectively removed by the vaporized alcohol of the huadiaojiu. By then, all the alcohol content of the huadiaojiu had been evaporated off.
Note:It is alright to keep it at low temperature for up to 3 hours. By then, the mutton meat is almost 100% cooked.
Step 3: To the bone portion, add three bottle-capful of huadiaojiu. Turn on to low heat for an hour. All the foul smell (blood plus bone marrow) of mutton is effectively removed by the vaporized alcohol of the huadiaojiu. By then, all the alcohol content of the huadiaojiu had been evaporated off.
Note:It is alright to keep it at low temperature for up to 7 hours. By then, the ribs or bones are almost 100% cooked.
Section three: Boil the mutton bones and meat with the sweet base stock
Step 1: To the mutton bones and meat prepared in section two, add in the sweet base-stock described in section one.
Step 2: Boil the mutton bones and meat in the sweet base solution. Note 1: If the bones and meat has been gone through 7 hours of low heat process, the boiling part can be reduced to say, 20 minutes. Note 2: Add water if necessary because during cooking process the water evaporates away. It is alright not to add water at this juncture, leaving a highly concentrated soup. Water can be added later to dilute it.
Step 3: Use a chop stick to poke the meat part. If it can be pushed through easily, it means it is well cooked. See picture below.
Remark 1:At this stage, the mutton is fully cooked and is delicious with its natural taste (The above picture tells it all). Subsequent processes described in sections 4 (mutton soup) and 5 (mutton rendang or simmered mutton).
Step 4: Remove all the mutton pieces from the pot of mutton soup boiled in this section three.Note: This is to prevent the mutton pieces from being over-boiled in the subsequent process.
Section four: Mutton soup
Step 1: Steam potato. See procedure Steam potato (and carrot).
Step 2: Steam carrot. Essentially, it is the same procedure as Steam potato (and carrot). However, cut the carrot into bigger quad-pieces.
Step 3: Pour the steamed potatoes and carrot pieces into the pot of mutton soup as shown in section three.
Step 4: Turn on to low heat and let the pieces of potatoes and carrot soaked over-night. By then, the potato and carrot pieces should have absorbed quite a fair amount of the mutton soup. It gives you a variety of tastes: potato plus mutton fragrance and sweetness of the mutton soup and likewise: carrot plus mutton plus sweetnesss of the mutton soup.
Remark 2: At this stage, the mutton soup is complete and is extremely delicious with its natural taste. The picture below tells it all. Bet you have never savored such a wonderful combination of taste from a single piece of potato or carrot.
Section five: Prepare a simple gravy using ginger
Remarks: The first four sections did not use any spice or herb. Ginger is introduced here to make the gravy. Note: My next attempt is to use the sauce for mutton steak as the gravy. (This is a fusion approach of combining the best of East and West.)
Step 1: Prepared the mashed ginger. See procedure Mashed ginger (rendang).
Option:If you find mashing it is tedious, you can slice the ginger into very thin slices. Boil for 5 minutes. See picture below.
Step 2: Add four or five tablespoons of the sweet base-stock from section one. Boil for 2 minutes.
Note: Pick up the pieces of ginger which is extremely delicious: a combined taste of sweetness and spiciness of ginger.
Step 3: Add in three/four tablespoon of pumpkin paste. See Pumpkin as a base stock for sauces. Note 1: Pumpkin is mild in sweetness and its fine texture makes it a good ingredient to make just about any thick sauce.
Note 2:If you want it spicy, then add chililabu. See XO chili sauce – New creative fusion style.
Step 4: Boil and then simmer into thick gravy.
Section six: Simmer the boiled mutton in the ginger gravy
Step 1: To the gravy prepared in section four above, pour in all the boiled beef in section three. Mix well.
Step 1a: Optional. Pour in all the potato and carrot pieces.
Step 2: Use low heat to simmer the above. Note: At this juncture, you may add in the lemon grass solution. See procedure Lemon grass solution.
Step 3: Stir it regularly (every 2 minutes) in order to prevent it from sticking to the bottom of the pan and eventually charred.
Step 4: After ten minutes, the gravy should have been fully absorbed in the mutton/potato/carrot pieces.
Step 5: Pick up the pieces of mutton, potato and carrot separately.
A) Arrows point to the skin of the mutton. This is a world-first feat. The skin of the mutton is much more delicious than the mutton meat despite the fact that the mutton meat is already extremely delicious.
B) The rendang(ed) potato and carrot pieces are extremely delicious.
In this cooking procedure, the final products are mutton soup, mutton rending and rendang(ed) potato and carrot.
1) The mutton meat is sweet and chewy. Not too soft or tender.
2) The mutton skin is soft and melts in your mouth.
3) The ginger gravy is basically sweet with a mildly ginger flavor. Note: Using older ginger produces a spicy taste.4) Mutton rendang cooked using Indian spices produces a strong fragrance of spicy which masked the foul smell of mutton. However, it is not effective in masking the foul smell from the fat tissue. Sometimes, it is not sufficiently effective to mask the foul smell of the thicker pieces of the mutton meat.