RecipeMuncher

I always have a soft spot for chicken or beef Rendang. That is the very first Malay dish I learned to cook from my friend Kak Zuliah mom’s many years ago. Now there are so many ready packed rendang paste but I still prefer to cook it from scratch as most of the ingredients are readily available here. I even plant my own kaffir lime and turmeric plants now. Turmeric can’t survive the winter so I cut all the leaves up and freeze it so that I can use it whenever I want. The ingredients are pre (...)