Rendang - a rich, sweet and spicy curry from Malaysia...
Originally cooked by an indigenous people of Indonesia known as the Minangkabau people, there are now many different versions of rendang eaten all over Indonesia, Malaysia and Singapore. The length of time the curry is cooked for determines how intense the flavour is and whether a saucy curry, like this chicken version or a drier version, often made with beef is produced.
On the side we’ve got a green bean salad known as kerabu, a braised cabbage dish and sambal asam, a tangy version of Malaysia’s favourite condiment which adds a real kick to the meal!
RENDANG PASTE SPICES: Toasted coriander, chilli, toasted cumin, fennel, turmeric, cassia, lemongrass, Kaffir Lime, nutmeg, tamarind powder (tamarind, starch)
RENDANG WHOLE SPICES: Kaffir lime leaves, lemongrass, cassia
SAMBAL SPICES: Chilli, tamarind powder (tamarind, starch), toasted cumin
CABBAGE SPICES: Turmeric, brown mustard seeds, red pepper flakes, ginger
KERABU SPICES: Chilli flakes, shrimp powder, onion, kaffir lime leaf