The quintessential Indonesian dish, though it is found in Malaysia and Singapore as well. Often described as curried meat, the true Rendang is not a curry in the sense we understand it. It is made from beef (or chicken, or lamb) which is slow cooked with coconut milk and spices, so that the meat becomes tender and absorbs the flavours fully. Spices include ginger, galangal, turmeric, lemon grass and chillies. The end product may be almost dry or with gravy, and can be served as a main course or as a substantial side dish.

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