“Traditionally, rendang must be dry – the coconut-based sauce is heavily reduced by long, slow cooking so it eventually ‘fries’ the meat. The result is succulent, richly complex and delicious, whether ...

"I like the rendang flavour, there's a coconut sweetness. However, the chicken skin isn't crispy. It can't be eaten and all the sauce is on the skin so I can't eat it," Mr Wallace remarked.

Beef rendang is a wonderfully intense braised dish ... closely - stirring almost constantly at the end - to reduce the sauce so that it's very thick. You could make it in less time in a pressure ...

Beef rendang is a really rich South-East Asian curry ... Add the lime leaves, cinnamon stick, sugar, tamarind paste or lime juice, soy sauce and salt and bring to a simmer. Reduce the heat and ...