If you know me at all you know I’m nuts about Indonesian food. We’ve been there on many travels and mainly the food keeps bringing us back. Such a rich, tasty, spicy cuisine, it really hits the spot. This is a Padang style chicken rendang, originally from West Sumatra. I usually make beef rendang, slow cooked beef in a thick coconut gravy. Yum! but when you’re in a bit of a time squeeze chicken rendang is a great alternative and oh so tasty! With a few basic Asian ingredients in your pantry or freezer you can easily create this dish…
Curry
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Continue ReadingEvery Sunday I cook a meal for Martin who I got connected to via @thuisgekookt . I always make 2 portions: 1 for the evening itself and the other to be frozen for later in the week, so I’m always on the look out for recipes which will keep longer and even…
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Continue ReadingOk, so I think this was one of the best curries I’ve ever made, the gravy was rich and full of flavour and the butternut squash gave a great texture to the dish. Because I added the pumpkin I needed less chicken, a great way to use less meat! The…
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Continue ReadingThe name says it all, this definitely was simple and done within 30 minutes. If you have a few staple ingredients lying around you can easily make this on a busy week night without having to go to the shops beforehand. Dried spices: cumin, koriander, kurkuma and some extra garam…
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Continue ReadingLast week I made jackfruit roti, this week jackfruit rendang and it also works beautifully! I’m still a big fan of chicken or beef rendang but this is a geeat option if you’d like to keep it vegan. The meaty structure of the jackfruit holds together well even if you…
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Continue ReadingI’ve been wanting to make something with jackfruit for a while now, I’ve seen it come by on so many cooking programs, in chili’s, curries, pulled ‘meat’ buns, so interesting that a fruit can be used in so many different savoury dishes. The jackfruit you use in these dishes is…
