Sunday, December 20, 2009
delichef's rendang mix
We're still in the process of using up all our Delichef pastes [from Cosway], so this time it was for "rendang" which is a malay dry coconutty curry. I made this "rendang" using lamb instead of the traditional beef, but it didn't turn out too bad. The rendang paste was excellent - fragrant, thick and flavourful. there was no need to add oil or salt at all, and the instructions were so easy - just fry the meat with the paste until fragrant, then add water and simmer until the meat is cooked! Perfect with white rice.