Over the last six months, a question we've been repeatedly asked is, "When are you going to make a Beef Rendang Roti Pie?" 🤔 So here it is, available for a limited time for the month of September.
Originating in Indonesia, this rich and intense flavoured dry curry is also a popular dish in Malaysia and Singapore. It's believed that the Minangkabau's, who brought it from Sumatra, save the dish for months as the complex tastes and flavours develop over time. Many recipes call for it to be cooked and left for the next day as the flavours and aroma become more intense. Lucky our process allows for that.
Using aromatic spices like lemongrass, galangal, star anise, kaffir lime leaves, bay leaves, amongst other common culprits, there is often a toasted coconut or ‘kerisik’ that is added towards the end to give it that distinct texture. Commonly cooked in three stages, some regions and countries don’t go the full third stage of reducing the curry to maintain a more wet Rendang. This is similar to what we have in our Beef Rendang, which of course goes superbly with roti. We hope you enjoy it as much as we do! To balance the rich flavour, add some texture and nutrients, we’ve also included carrot. Enjoy with raita to really get your wheels spinning.
