My sous had a bad fall some time back and on the day of the fall she still came to work to finish up the staff meal before taking an emergency medical leave.
She made lamb rendang with lemang (sticky glutinous rice). The sticky rice is cooked with coconut milk which is such a perfect pairing with the rendang.
She used the lamb shoulder cut to make this rendang, along with the rendang curry paste she made from scratch blending up Lemongrass, shallots, garlic, ginger, turmeric, together with chilies and other herbs and spices.
The paste is then cooked until the oils seperate from the paste and that's when you know your paste is done. Not to mention the fragrance coming from the fried paste that you'll definitely not miss.
Super delicious, hearty, and packed full of spices making it such an aromatic and flavorful dish.
She has now fully recovered and is back to making delicious Malay cuisine for our meals.
Yummi 😍😍