When I decided to cover Beef Rendang, I thought that having just spent two weeks researching, eating, and filming Thai curries, it would be an easy transition. Oh boy! How wrong was I?
With Rendang (that’s right — it doesn’t even have to be beef!), the more I read, the more I realised how much I didn’t know. And thanks to the cultural dispute over its origin, there was A LOT of reading material.
One of the most helpful and fascinating reads for me was an article in the Journal of Ethnic Foods by food historian Fadly Rahman (I will attach the link below), which detailed the evolution of the dish wonderfully.
The depth of flavour the cooking method yielded was mind-blowing — an example of one plus one equals a hundred. Before that day, I didn’t know what coconut milk was capable of. After that day, I swear by it whenever the flavour profile allows.
My one big regret was the “Liam Neeson editing” — a term a kind-hearted viewer once used in a comment — which didn’t do the recipe justice. We bought an extra camera for one of our guest shoots and went through a period of switching camera angles non-stop just because we could. I promise you this will never happen again.
W2 KITCHEN
Throwback Thursday - It Blew My Mind 🤯
When I decided to cover Beef Rendang, I thought that having just spent two weeks researching, eating, and filming Thai curries, it would be an easy transition. Oh boy! How wrong was I?
With Rendang (that’s right — it doesn’t even have to be beef!), the more I read, the more I realised how much I didn’t know. And thanks to the cultural dispute over its origin, there was A LOT of reading material.
One of the most helpful and fascinating reads for me was an article in the Journal of Ethnic Foods by food historian Fadly Rahman (I will attach the link below), which detailed the evolution of the dish wonderfully.
The depth of flavour the cooking method yielded was mind-blowing — an example of one plus one equals a hundred. Before that day, I didn’t know what coconut milk was capable of. After that day, I swear by it whenever the flavour profile allows.
My one big regret was the “Liam Neeson editing” — a term a kind-hearted viewer once used in a comment — which didn’t do the recipe justice. We bought an extra camera for one of our guest shoots and went through a period of switching camera angles non-stop just because we could. I promise you this will never happen again.
Tracing The Origins Of Rendang And Its Development: journalofethnicfoods.biomedcentral.com/articles/10…
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