Beef rendang is a wonderfully intense braised dish ... closely - stirring almost constantly at the end - to reduce the sauce so that it's very thick. You could make it in less time in a pressure ...

“Traditionally, rendang must be dry – the coconut-based sauce is heavily reduced by long, slow cooking so it eventually ‘fries’ the meat. The result is succulent, richly complex and delicious, whether ...

"I like the rendang flavour, there's a coconut sweetness. However, the chicken skin isn't crispy. It can't be eaten and all the sauce is on the skin so I can't eat it," Mr Wallace remarked.

Beef rendang is a really rich South-East Asian curry ... Add the lime leaves, cinnamon stick, sugar, tamarind paste or lime juice, soy sauce and salt and bring to a simmer. Reduce the heat and ...

Indonesian food is varied and diverse, but a number of the country’s most beloved and famous dishes are easy to make plant-based.

If you’ve had red sambal, the chili and garlic-based hot sauce that’s become increasingly popular here, go out and sample as many as you can. If you’ve tried rendang, the coconut curry that ...

rendang jackfruit, to red sambal balado and green chili sauce that have been loved by customers in Melbourne, are now available in Sydney. Garam Merica opened its doors at its second branch in ...