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 ...

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.

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.

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.

Zaleha Kadir Olpin of Masterchef UK Season 14 has published a cookbook of Malaysian dishes and sells homemade pastes in the UK and Ireland. All hell broke loose from the UK to Asia during ...

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.

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 ...