I learnt to make this rendang from my late sister-in-law, who came from Perak. All the ingredients in this dish are chopped, nothing is blended, except for the dried chilli paste. The first time I saw her making this rendang, I was sceptical and wondered how the flavour of the spices would infuse the meat as everything is chopped. Needless to say, I was very impressed. The rendang was delicious, with the spices coating the meat, and the meat meltingly tender.
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