It was only a matter of time, three self-sacrificing experiments (one, two, and this one), and a journey to Borneo, where I could experience the real thing even for breakfast: the Rendangs are sorted out!

A Rendang is a slow cooked meat-and-gravy dish with a wonderfully spicy flavour. Note it’s not a Curry, as the meat is not marinated or spiced before cooking. You’ll also find it uses different spices, preparation methods and tastes differently. It’s no Indian dish neither, but at home in Malaysia.

You can use beef or poultry. Let’ get started with a Chicken Rendang. In Malaysia, this is the perfect breakfast dish, but back at home, you can also have it for lunch or dinner.

Get one chicken leg per person. Cut each leg into five or six pieces (a dual-cut cleaver comes handy). 400ml of coconut milk (one can) per two legs. Per can of coconut milk: two or three cinnamon sticks, five aniseed pods, seeds from five cadamon pods, twelve cloves. One crushed glove of garlic and one medium sized onion, three lime leaves. One teaspoon of ground coriander,  two of turmeric, one cup of chicken stock. One hot red chilly, or half a teaspoon of crushed chillies.

Simply throw it all together and cook very slowly with the lid closed, allowing the meet to absorb the flavours. When the meat is tender, remove the meat, turn up the heat and allow the remaining liquid to thicken as much as you dare.

Season to taste with a pinch of salt, ground cinnamon, coconut flakes and more chillies. Debone and return the meat. 

Serve with fragrant rice. Yummie!

For the beef option, allow for much longer cooking time (three times as much), and add more coconut milk.