‘I cannot praise this dish enough. Out of all the wonderful food Julia has cooked, this is my favourite. The combination of flavours and textures are amazing. Love it!’ Feb. 21
Serving two people with generous portions, this is our West Sumatran Rendang; it is a classic Indonesian dish. A paste is made from onions, garlic, ginger, lemongrass and chillies, which is cooked along with onion petals, cumin, coriander and turmeric. Add the coconut milk, some tamarind, warming cinnamon and star anise, and simmer for 3 hours… this is slow food. It changes during cooking from a broth-like sauce to something you can only describe as clingy. For protein, there are some carlin peas (British-grown Hodmedods of course), and we added aubergine and pan-fried chunks of squash cooked with just enough bite to avoid a mush.
For a delicious and complete range of textures and flavours, we decided to send our West Sumatran Rendang with 2 side dishes:
- Chilli and Lime Slaw
- Basmati rice
Serves: 2 generous portions
This is a truly delicious meal.