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.

In a pot, fry the paste in the remaining oil until it turns dark and aromatic. 3. Add the beef, coconut, water, cloves, anise, shrimp paste, leaves and cardamom.

Showing another of the endless variations, this rendang recipe sees the beef mixed with the rempah (spice paste) and then left to marinate for 2 hours, helping to develop the final delicious ...

In a bowl, combine the curry powder, pepper, lemongrass, lime juice and 2 tablespoons of the oil. Season with salt. Add the chicken, turn to coat and refrigerate for 4 hours.