STORY
Mel & Co
1
beef brisket, rendang paste (candlenut, galangal, white pepper, lemongrass, turmeric, ginger, coriander, nutmeg, cumin, cinnamon, bay leaf), coconut milk, water, salt, shallot, chilli, sugar, palm oil, coconut cream
ORIGIN
Indonesian
DESCRIPTION
Indonesian spicy meat slow cooked in spices and coconut milk
STORY
Rendang is most commonly served with beef. It is an Indonesian spicy meat dish originally come from a region in West Sumatra, Indonesia called Minangkabau. However, it has several different versions depending on the region. It uses slow cooking method, braised in coconut milk and variety of rich spices. Several variations influence the taste and texture profile of the rendang. The most popular cut of the beef is topide or round, usually leaner cuts which is perfect for slow cooking. Fun facts: in 2011 survey of 35,000 people conducted by CNN International, rendang was chosen to be the no. 1 most delicious dish of World's 50 most delicious foods. It is also recongnised as one of the top 5 Indonesian national food. *(Cheung. 2011)*
ALLERGEN
peanuts
INGREDIENTS
beef brisket, rendang paste (candlenut, galangal, white pepper, lemongrass, turmeric, ginger, coriander, nutmeg, cumin, cinnamon, bay leaf), coconut milk, water, salt, shallot, chilli, sugar, palm oil, coconut cream
TEXTURE
Tender almost like a pulled beef consistency.
FLAVOUR
Rich, fragrant and moderately spicy. Traidtionally served with Steamed Rice. Some fusion ideas from our inspirational dish Rendang Nachos or Rendang Bricohe Sliders