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 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.

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 ...

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.

Rendang curry paste. 15g shrimp paste. 1 red onion, roughly chopped. 8 garlic cloves, chopped. 12 long red chillies, seeds removed and chopped. 1 lemongrass stem, white part only, chopped.

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.