Learn to make a flavourful and aromatic rendang with flaky roti all from scratch in this virtual cook-along.
Suits: spice lovers; vegans
Options: vegan; gluten free
Rendang is a rich and aromatic coconut based dry curry originating from Indonesia. In this class you have the option to cook a traditional rich beef rendang, lighter chicken version, or a tofu/potato vegan option…or make two types! A non-spicy child-friendly version is also possible. This curry tastes better the next day so cook extra for a convenient meal to eat during the week!
The detailed ingredients list will be provided at time of booking.
Harder to find ingredients include: galangal, lemongrass, dried chillies, kaffir lime leaves and tamarind, but I will provide alternatives for these items.
Other ingredients: beef, chicken or tofu, desiccated coconut, whole spices – cinnamon, star anise, cloves & green cardamom, ground turmeric, coconut milk, flour, butter, oil.