Originally from Indonesia, Rendang is a much beloved dish that has spread to most of Southeast Asia, finding a home in the taste buds of everyone. It may have begun as a beef-based dish, but lamb rendang is just as popular. Lambassador Paul Foster and his mum, Joyce, try their hand at a dish that was once voted the tastiest on a CNN poll.
INGREDIENTS
Spice paste
- 12 dried chillies, soaked in warm water and deseeded
- 5 fresh chillies
- 2 chilli padis
- 1 small red onion
- 7 shallots
- 1 glove garlic
- 1/2 inch ginger
- 3cm lengkuas (blue ginger), sliced
- 3cm yellow ginger, sliced
- 2 candlenuts, pounded finely
- 3 tbsp coriander powder
*Alternatively, you can use The Meat Club’s Rendang Cooking Sauce in place of making the sauce yourself.
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