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Leftover Rendang Part II: Rendang Bäco


Remember Bäco Mercat? The spot that turned the culinary scene on its head with its innovative flatbread sandwiches? Though it’s sad that they’ve closed their doors, their spirit lives on in the kitchens of those who loved their bold flavors.



Inspired by their creativity, I’ve crafted a sandwich that nods to their legendary Bäco sandwich but with a delightful twist—using leftover rendang. This isn't just any sandwich; it's a fusion of rich, aromatic Indonesian flavors packed into a soft, homemade flatbread.


Making this sandwich starts with the flatbread—a simple, yet essential canvas. Once you’ve got that golden, slightly charred flatbread ready, it’s time for the fun part. Spread a generous layer of spicy, coconutty rendang and top it with a refreshing cucumber-yogurt mix.



This combo isn’t just tasty—it’s an explosion of textures and flavors, balancing the deep, complex notes of the rendang with the cool, crisp freshness of cucumber and yogurt.


I encourage you to give this recipe a shot, especially if you have some rendang waiting in the fridge. It’s a fantastic way to repurpose leftovers into something spectacularly new. Imagine biting into a sandwich that’s not only filling but also brings a piece of culinary innovation into your home.



It’s easy, it’s delicious, and it pays tribute to an iconic eatery. So, why not whip up this culinary tribute and enjoy a meal that’s as satisfying as it is creative? Here’s to keeping the spirit of great food alive!


 

Ingredients:

(Make 2 sandwiches)

  • Cucumber, 1

  • Greek Yogurt, 150g

  • Black Pepper. Pinch

  • Sea Salt, Pinch

  • Bäco Sandwich Homemade, 4 Dough Balls

  • Grapeseed / Sunflower / Canola / Peanut Oil, For Greasing

  • Leftover Rendang Homemade, 4 Heaping TBSP

 

Equipment:

  • Griddle

 

Directions:

  1. Please visit my "Bäco Mercat Flatbread Sandwich Dough" page for the recipe.

  2. Please visit my “Daging Rendang” page for the recipe.

  3. Slice the cucumber in half, lengthwise.

  4. Scoop and discard the center seeds.

  5. Shred the cucumber with a grater onto a kitchen towel.

  6. Wrap and squeeze out as much liquid from the cucumber as humanly possible.

  7. Transfer into a mixing bowl and add yogurt.

  8. Season with salt and pepper.

  9. Mix until well combined.

  10. Set aside in the fridge until ready to use.

  11. After the sandwich dough has been divided, shaped and rolled, place it on a greased griddle over medium heat.

  12. Grill until lightly charred on both sides.

  13. Repeat the steps for the remaining sandwich dough.

  14. Spread the rendang and cucumber mixture onto the flatbread.

  15. Sandwich and serve immediately.


The yoghurt goes so well with the rendang...

 

Recipe Video:



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