I’m not sure if this ‘paste showdown’ series will become a thing, but I actually have enjoyed the two that we’ve done—with the previous one published about a year ago. It garnered a lot of discussion ...

Dry ingredients: 2 star anise. 1 tsp coriander seeds. 1/2 tsp cumin seeds. 1 whole nutmeg. 3 whole cloves. 4 to 8 whole dried chilies, soaked (8 will be very spicy) ...

Add Ayam Brand rendang paste and stir fry until fragrant. Step 2: Add 500g of chicken/meat/seafood into the pot, stir until it is semi-cooked.

Add the rendang paste and cook for 5-10 minutes over a low heat, stirring often. 3. Add the chicken along with the salt, give it a good stir, then reduce the heat to low and cover with the lid.

Such legend speaks to the dish's 16th century origins as a preserved meal taken on long journeys by the Minangkabau, serving as a reminder of home.