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 ...

"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.

“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 ...

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 ...