Hmm Nenek Habsah's recipe is very close to my mum's. She also swore by fresh homemade kerisik, which does make a huge difference to both the taste and texture.
Of course, as a kid, I was the designated kerisik fryer, so I wasn't very appreciative at the time 😝. Took a full 40 min to get it completely dry and golden over a low flame - and you can't walk away even for a second, at least during the last 10-15 min.
Mum also used dried chilli cos it adds a nice smoky element, but it can turn slightly bitter, so she would temper it with some fresh chilli if necessary.
Hmm Nenek Habsah's recipe is very close to my mum's. She also swore by fresh homemade kerisik, which does make a huge difference to both the taste and texture.
Of course, as a kid, I was the designated kerisik fryer, so I wasn't very appreciative at the time 😝. Took a full 40 min to get it completely dry and golden over a low flame - and you can't walk away even for a second, at least during the last 10-15 min.
Mum also used dried chilli cos it adds a nice smoky element, but it can turn slightly bitter, so she would temper it with some fresh chilli if necessary.
thank you for sharing ❤️ !! sounds like a dish that you hold close to your heart too~
Oh yes, it brings back so many memories of my mum. Plus, a “true” rendang is one of my favourite things on earth ☺️.