This is one of our favourite dinners. We used to go to the sunset markets for our fix but taking 2 small children through the markets can be a bit stressful.
Rendang is a lovely spicy slow stew of beef. I must confess I used a packet curry paste. With a little tweaking at the end it is fabulous.
Then, into a very slow oven for as long as you can take the amazing smells. I cooked mine at 120C for 4 hours. I used a cast iron pot with the lid on. You could use a slow cooker, but I do not have one.
I then took it on the stove to reduce the sauce (this took only 5 minutes).
To finish it I added some toasted coconut (this thickens the sauce and adds flavour) and some finely sliced kaffir lime leaf (for freshness and zing).
Finally I served it in a roti canai, this is an asian flat bread. It is so good and light. I have made many types of bread but this is one I buy.