Our Homecooked Rendang (6 November 2016)

Our homecooked Rendang (6 November 2016)


Rendang is a local dish of Sumatran origin. It is said to have originated with the Minangkabau people, but has since become a popular dish with the Malays, and some Chinese has already learned to enjoy it.

This is the Rendang that we made today. The difference between Rendang cooked at home and what you get outside is the quality of ingredients. With homecooked rendang, particularly if you use raw ingredients, you can make sure that there is no MSG or colouring. Of course, we couldn't control the presence of MSG in soysauce, but we definitely do not add MSG or any other form of enhancers to our food. The rendang that my wife made on 6 November, 2016.

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