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Beef Rendang

Serious Eats The Serious Eats Team 6 comments

One of Malaysia's better-known dishes is beef rendang, a slow-cooked dry curry deeply spiced with ginger and tumeric, kaffir lime and chilis. (You'll find chicken, vegetable, and seafood rendang as well.) In Malaysian fashion, it fuses sweet, sour, and savory elements, the curry picking up a creamy richness from two forms of coconut and an elusive tang from asam keping, slices of a sour sun-dried fruit. More

Chicken Rendang

Serious Eats Chichi Wang 6 comments

[Photograph: Chichi Wang]... More

Potato Rendang

Serious Eats Chichi Wang 5 comments

Learn more about how to make rendangs here. [Photograph: Chichi Wang]... More

Beef Short Rib Rendang

Serious Eats Chichi Wang 7 comments

Learn more about how to make rendangs here. [Photograph: Chichi Wang] When I dined at Fatty Crab, my favorite dish by far was the Beef Short Rib Rendang. Meltingly tender, deboned chunks for beef short ribs were nestled in a... More

Seriously Malaysian: How to Make Rendang

Seriously Asian Chichi Wang 13 comments

Rendang are dishes that are as integral to Malaysian cookery as laksas or satays. A rendang is a dish of meat stewed slowly in a coconut-curry liquid. Aromatic pastes are added in the beginning. As the meat stews in the paste and coconut milk mixture, the liquid reduces until only the oils of the coconut milk remain. To finish, the meat is lightly browned in the remaining coconut oil. The resulting dish is intensely flavorful and tender yet crisp and sticky on the outside with bits of browned aromatics. More

How to Make Kerisik

Serious Eats Chichi Wang Post a comment

[Photograph: Chichi Wang] In Malaysian, Singaporean, and Indonesian cookery, kerisik, or grated and pan-toasted fresh coconut, is used to thicken dishes like curry and rendang. Since the coconut slivers are only slightly dehydrated, kerisik soaks up much of its surrounding... More

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