I love rendang and cook it as often as I could. The ones available outside somewhat doesn’t make the cut, no pun intended. Even those available at the really good Nasi Padang stalls at Geylang Serai often end up dry and fibrous. The usual suspects for my homecooked rendang is beef shin or chicken thighs but recently I was given two lovely racks of lamb by Pure South so I thought to myself why not turn them into rendang! I am so glad I did!
Rawon is a classic East Javanese dish which either you’re gonna love or loathe. It extracts its unique flavours from the use of the “Indonesian black nut” commonly known as “buah keluak” or “kluwak/kluwek“, or more scientifically Pangium edule. In Singapore and Malaysia, buah keluak is better known as part of a signature dish in Peranakan cuisine “Ayam Buah Keluak” to which it lends its name. In fact, the recipes are so similar that I would like to think that one is necessarily evolved from the other! So if you love Ayam Buah Keluak and like to give it a little twist by using beef instead of chicken, Rawon is definitely the dish for you.