There are many kuehs which we grew up eating and enjoying, often not just because they taste good but also the other dimensions of the gastronomic experience that surpass that from just the palate that makes each bite memorable. Like lapis sagu or kueh lapis beras, which can be made more fun by peeling the kueh layer by layer, or in the case of ondeh ondeh, the sheer joy one receives as every one of these sticky and chewy balls explodes with each mouthful to unleash an avalanche of sweet and savory juices from within…
Most rendangs that I know of are cooked with beef or mutton. Chunks of meat which have been thoroughly cooked through and through from the prolonged simmering to make the meat so tender that it just flakes and crumbles with the slightest pressure from the fork, they are the kind of rendangs which I enjoy tremendously. Chicken rendang, well… I am a bit “iffy” about this. While I love chicken dishes generally, I feel that poultry doesn’t really do full justice to the rich and exuberant sauce concocted through the melange of spices used. I prefer them in curries. Same as rendangs you would say? Though subtle, there are still underlying differences between the two.
I was searching for a fish recipe for Perak when I came across one which uses stingray. Well done, since it is one of my favorite fish! But what I read next struck me as being really weird! Stingray in a rendang, surely that is unheard of! Then again, stingray does have a much more robust texture than other fish varieties so it might just work… Well, only one way to find out!