If you like curry but not too hot… this one is for you!
You can enjoy it with basmati rice, bread, roti, using it as a filling for pita, naan, tortillas, or any other flatbread.
Rendang is typically very thick, but if you prefer a saucier dish, you can add a little water in the end.
6-8 jalapeño chillies or 3-4 frozen chillies (I used 3 big fresh jalapeños)
1-1/2 cups sliced shallots (from 4 large shallots)
2 Tbs sliced garlic
1 Tbs sliced peeled fresh ginger
Whole spice blend:
4 whole cloves
4 whole green cardamom pods
2 whole star anise
1 3-inch-long cinnamon stick, snapped in half Continue reading