Flavour Notes:

Rendang slows the world down, hours of bubbling turn the protein soft and spoon-tender, taking on the intense tropical aromatics of the coconut, chillies, and aromatic spices. And in the process, coconut milk deepens into a nutty, buttery sweetness bringing it all together. You can create this wonderful dish with ease using modern equipment like a slow cooker or let it simmer on the stove, filling your house with its perfume.

Culinary Notes:

Malaysian Rendang is a mild, dry-style dish that is popular throughout South-East Asian countries such as Singapore, The Philippines, and Indonesia, where it is said to have first originated. Each region has their own spin on it with the Malaysian version featuring a rich coconut flavour and dryer texture. Rendang is not actually a name for a dish, it’s basically a philosophical term that refers to a special process that makes beef tender, dry, and full of flavour. Though rich in spices, this blend is a mild one making it great for the whole family and lends itself so well to both meat and vegetarian options. Rendang is best eaten with steamed rice and condiments such as fried onions or cucumber and peanut salad.

Ingredients:

turmeric, coriander, paprika, cumin, sea salt (3g), fenugreek, chilli Kashmiri, cloves, galangal, bay leaves, ginger, garlic.
Allergen advice: Packed in a facility that processes tree nuts and sesame seeds.

Country of origin:

Malaysia