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!
I’d been revisiting some of the old recipes I’d blogged about before recently. Sometimes, its because some friends had shared with me a “discovery” or “revelation” about a dish which I knew which prompted me to relook at it. Otherwise, it is simply because I have a craving for it. Roti Jala is one of those things which you’d miss eating once in a while. I turned an ayam peksak (poached chicken) from my mum’s semayang see kee (death anniversary prayers) into a pot of kari ayam, the best excuse to make some roti jala to go along.