Our Rendang Recipes Might Not Be "Crispy", But They Sure Are Delicious
While we like our food crispy, we have to agree that #CrispyRendang should be #RendangIsNeverCrispy. To prove our point, here are our top nine rendang recipes below – they are all not "crispy", but they are delicious... we promise!
With the recent debacle over the comment made by MasterChef UK judges John Torode and Gregg Wallace that Malaysian contestant Zaleha Kadir Olpin's chicken rendang was not crispy, the Internet and social media has since exploded with a flurry of debates and backlash.
Rendang is traditionally made with beef or chicken slow-cooked with Asian herbs and spices for a flavourful and tender meat dish; it is never fried (at least not in the traditional way it's prepared), hence the skin of the meat is not crispy. Netizens have criticised the judges for being unknowledgeable and culturally insensitive about Asian foods, and defended against their decision to boot out the Malaysian chef.
While we like our food crispy, we have to agree that #CrispyRendang should be #RendangIsNeverCrispy. To prove our point, here are our top nine rendang recipes below – they are all not "crispy", but they are delicious... we promise!
Text: Sean Tan / Photos: BauerSyndication.com.au
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This hearty dish makes a great lunch or dinner option when you want a little spicy treat. The recipe is with ready-made rendang paste, but you can also make your own paste if you prefer.
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If you like your rendang a little less heavy, this dish would be perfect. Served on top of fragrant steamed rice and topped with coriander, mint and cucumber, it's a refreshing pleasure for your palate.
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Rendang was originally created as a method of preserving meat. This lamb version is quick and easy and brilliantly complemented by a side of refreshing papaya sambal.
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A great dish to enjoy with the family! Tender beef that is packed with flavour and spice is sure to leave everyone wanting more.
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A vegetarian version, this light rendang dish is no less moriesh. Serve it on meatless Mondays, or save it for a healthy weekend brunch. It's also kid-friendly!
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This succulent, slow-cooked beef rendang develops deep, complex spice flavours as it simmers away. It is best served with fragrant basmati rice, or you can accompany it with naan or roti to soak up all the sauce.
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This chicken rendang served with turmeric rice is a popular Indonesian dish which many Singaporeans enjoy. Use our simple recipe to recreate the dish anytime at home.
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We've given a spin to this classic rendang, cooking the lamb slowly until the coconut milk sauce thickens and is quite dry, the succulent meat becomes so tender it virtually falls apart.
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You can never go wrong with this classic beef rendang dish – so yummy! It can be made a day ahead; store, covered, in the refrigerator which allows the flavours to develop overnight.
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