This rich, meltingly slow-cooked meat dish, a favourite across Indonesia, Malaysia and Singapore, has a flavour as deep as its historical roots.

Flavorful and rich, rendang is an exercise in patience and perseverance, where every bite tells a story of culinary tradition dating back to the 16th century.

Break the dried chillies in half and shake out as many seeds as possible. Put the chillies in a bowl and add about 60ml (¼cup) of warm water.

Mr Murset cooks his rendang and rice in a piece of bamboo. Before placing the dish in the bamboo, he places daun lerek (phrynium pubinerve) into the bamboo first, which helps to give the rice a ...

That is how Muhammed “Bo” Bacho explains the “exciting journey” that he and Adila Towab began in the middle of the COVID-19 pandemic. That “journey” was the opening of the Rendang ...

Rendang sits at the nexus of Asian diaspora with beef slowly simmered in coconut milk with a bath of spices — cumin and coriander seeds, peppercorns, and cloves — found throughout South Asia ...

Method. Cut the meat into 4cm cubes. Purée the shallots, garlic, ginger and chillies in a food processor. Put all these ingredients in a wide sauté pan or a wok, add the bay leaf, lemongrass ...

A South-East Asian curry with all the delicious fresh flavours you’d expect to find, but slow cooked for super tender meat and a rich, thick sauce.