I’m not sure if this ‘paste showdown’ series will become a thing, but I actually have enjoyed the two that we’ve done—with the previous one published about a year ago. It garnered a lot of discussion ...

Recipe development is where good ideas come to life and the bad ones get put down. It’s a scientific process of testing variables to see which ones survive the heat of the kitchen. Today, I wanted to ...

“This paste takes all the hard work out and one can still enjoy the taste of flavourful and homemade rendang but in a much shorter time,” says Zaleha. The best part of this dish is that it was served ...

RENDANG, a popular dish among Malaysians especially during the Raya festive period, takes hours to cook to render the meat soft and succulent. On a low flame it can take at least two to three hours, ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. I only use half the rendang paste this recipe makes – stash the remainder in the freezer for when ...

Traditional beef rendang is cooked in curry sauce, but chef Alec Martin prefers to braise the beef in stock to maintain its tenderness, adding the curry sauce after. Preheat oven to 350 F. Place dry ...

Accompanying Gordon Ramsay (right) as he cooked was Indonesia’s own legendary chef and TV personality, 73-year-old William Wongso. Courtesy of National Geographic via The Jakarta Post/Asia News ...