We like to try making and eating different types of Rendang. Rendang is a Malaysian style curry spiced with ground spices and thicken with ground toasted grated coconut. Flipping through the cookbooks we could not identify the last Rendang enjoyed. So instead, we decided to make Rendang Rembau from Negeri Sembilan. However, inspiration struck! My dear husband had just bought a box of fresh young coconut. We decided to marry Rendang Rembau with Rendang Tok from Perak, which incorporates the flesh of young coconut in their Rendang in addition to the kerisik (toasted grated coconut).
We enjoyed the Rendang although it could have been spicier. I guess winter chilies are not as spicy as those in hotter months. I will use dried chilies the next time.
