Rendang, while originally from Indonesia was brought across to Malaysia hundreds of years ago, and changed slightly with Indian influence. The Malays don’t use soy sauce as is used in some rendangs. The kerisik or toasted coconut added at the end is the secret between ordinary and exceptional.
This rendang is creamy rich and tender, with a mild to medium spice kick that adds to the taste. It certainly isn’t a dish dominated by chilli heat which can ruin the enjoyment of a meal for many people. Trying just one piece of meat in the mouth, letting the flavours excite the taste buds as the protein melts is enough to convince a diner that rendang is the king of all beef stews. Great served with rice and a side of Indian fried green beans.
Coming from an Indian Malay background I have grown up in a household where food connects the family and community. Everyone comes together at the table, and the richness of flavour warms the soul.
I am inspired by many chefs- Rick Stein for his appreciation of cooking techniques, garnered from watching home cooks in their kitchens; Yotam Ottolenghi for his use of vegetables and appreciation of culture; Nigella as she cooks a variety of food, loves everything, and sits to enjoy her efforts with family and friends.
I worked in foreign exchange for American Express for many years, but lived to cook at home and also for those who are less fortunate.
I like to share good home cooked meals with people, to allow them to try a different dish they may not have ordered in a restaurant and I look forward to sharing my passion with others.