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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