In addition to rice I added bowls of other bits for the diners to use to customise their own Rendang.
Reminds me of the curries my mother used to make way back in the 70's. I hated the funny curry muck but loved the little bowls of sliced banana, sultanas and dessicated coconut. So profoundly exotic.
Pickled cucumber:
- Cucumber - finely sliced
- 1/3 cup rice wine vinegar
- dspn palm sugar - grated
- chopped fresh mint
- salt to taste
Mix vinegar, sugar and salt to taste in bowl. Add thinly sliced cucumber and chopped mint.
Put in fridge to chill. This was unexpectedly good.
Crispy fried shallot shreds:
Finely slice a stack of shallots (sometimes known as Eshallots) and fry in tbspn hot oil until brown and crispy. Drain on paper towel before serving.
Thick yoghurt:
As, somehow, the Beef Rendang had turned out hotter than hades I added a bowl of thick greek yoghurt to help slake the heat.
Toasted grated coconut:
Does this one really need explaining? Um, toast shredded coconut in a dry frying pan until brown but not burnt.
Quartered hard boiled eggs:
'Nuff said.
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