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Journalism of Courage
Rendang curry
Pronounced as rend-ang
This Red hot curry is to die for. Originally from Indonesia, Rendang is very popular in Malaysia and Singapore too. In fact, it is a popular food during Malay festivals.
Traditionally Rendang is made by simmering chunks of mutton, chicken or beef in coconut milk and spices for a long time till the liquid is gone.
In the Malay version, the curry is thin in consistency and very flavourful. The meat absorbs the spices and each bite is heavenly. Spices used in the gravy include garlic, ginger, chillies, ground coriander, tamarind paste and ground turmeric.
Chicken Rendang is best eaten with steamed rice just in the same way we eat our curries. It can also be eaten with roti canai which is the Malay version of our lachcha paratha. Sample these at Trident, Nariman Point.
