Plain Basmati Rice
Although my main focus here is on Indian curry's I do love the freshness and zing of Southeast Asian flavours. I cook these dishes regularly at home so I thought I would share some of my favourites with you too.
The rendang is one of the most famous and popular dishes from the east. It originates from the Minangkabau region in West Sumatra, Indonesia and is served here in most Thai and Malaysian restaurants. I love how they use the different combinations of ingredients to give a unique balance in the sweet, salt and sour flavours. The pastes are fresh and zingy and once you have the key ingredients the cooking is pretty straight forward.
Traditionally it's cooked with lamb, beef or goat but here I have used pork just because that what I had in my fridge. If you want to use different meat that is fine just substitute it in.
The rendang is more about a cooking style rather than being a name of a dish. The sauce is simmered and reduced until it clings to the meat leaving it tender and luxurious - a bit like a Indian Bhuna I guess.
If like me you love the flavours of the east like lemongrass, kaffir lime leaves, galangal then you have to give this a go.