Pulling the Rendang together is easy peasy. Use a large frying pan and sauté the onion and the garlic in the rapeseed oil until softened – 3-4 minutes and then add the peas, potatoes and finally the curry sauce. Set aside until you're ready to serve.
This is not a challenging dish – it's what I call a “fly by the seat of your pants” recipe which you can make your own.
As you would expect from me there are always faster alternatives in other words, cheat.
You can buy a ready-made Butter Sauce in a jar, ready to add slow cooked chicken.
You can buy rendang paste and coconut milk, both easily available.
Here they are :
Next up another photo or two and extra ideas
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