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Jump To Recipe Jump To Video Ayam lemak chili padi is a classic dish that sings with the vibrant flavors of Malay cuisine. It’s rooted in the culinary traditions of Malaysia and Singapore, where it’s cherished for its rich, creamy sauce and thrilling heat . The name itself, "lemak," refers to the richness of the coconut milk, a staple ingredient that gives the dish its luxurious texture and subtle sweetness. Chili padi, or bird’s eye chilies, add a fiery kick that’s not for the faint-hearted but is integral to the dish’s bold character. This dish is a beautiful example of how Malay cuisine often balances robust flavors with aromatic herbs and spices. Making ayam lemak chili padi at home is a wonderful way to dive deeper into Malay cooking, especially if you're still riding the high from recent Hari Raya celebrations or just in the mood to explore more of this rich culinary heritage. The process involves simmering chicken with a medley of chilies and aromatic turmeric, then enriching the sauce with coconut milk to create a gravy that’s both comforting and exhilarating. It’s a dish that invites you to experience the warmth of Malay hospitality right from your own kitchen, with each spoonful transporting you to a world of spicy, creamy delights. So, why not keep the festive spirit alive and try whipping up some ayam lemak chili padi? It’s more than just cooking; it’s about celebrating the vibrant, heartwarming flavors that make Malay cuisine so beloved. Whether you’re gathering with family or cooking for yourself, this dish is sure to add a bit of spice and joy to your meal. And remember, the beauty of home cooking is that you can adjust the heat to suit your taste, making every dish uniquely yours. Ingredients: (Serve 4) Bird's Eye Chilies / Chili Padi, 10 Adjust To Preference Red Chilies Deseeded, 5 Green Chilies Deseeded, 5 Turmeric, 3" Chicken Legs, 4 Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Coconut Oil, 2 TBSP Saffron, A Fat Pinch Granulated Sugar, Pinch Yukon Gold Potatoes Wedged, 3 Coconut Milk, 400g Turmeric Leaves / Daun Kunyit Finely Chopped, A Handful Tamarind Juice, 1 TBSP Banana Leaf Rice Homemade , For Serving Equipment: Blender Skillet Mortar and Pestle Directions: Please visit my " Banana Leaf Rice " page for the recipe. Blend the Chili Mixture In a blender, add the chilies, turmeric, and 1 cup of water. Blend until smooth and set aside. Tip: For extra heat, use up to 20 bird’s eye chilies or more. Prepare the Chicken Season chicken legs with salt, pepper, and mushroom powder. Mix to coat well. In a large skillet over medium heat, heat some oil. Sear the chicken legs until browned and crispy on all sides. Remove and set aside on a plate. Start the Stew In the same skillet, pour in the blended chili mixture. Scrape up any browned bits and bring to a simmer. Return the seared chicken and all its juices to the pan. Add Flavor In a mortar, grind saffron and sugar until powdery. Add a spoonful of the chili sauce to the mortar, swirl to “rinse” it, and pour back into the skillet. Add in potatoes, coconut milk, and torn turmeric leaves. Simmer and Finish Reduce heat to low and simmer for 10–15 minutes. Stir occasionally and flip the chicken once or twice. The sauce should thicken, potatoes should be fork-tender, and the chicken cooked through. Stir in tamarind juice and adjust seasoning with more salt, sugar, or mushroom powder. Serve Garnish with extra turmeric leaves. Serve hot with banana leaf rice. The potatoes are succulent... Chickenlicious... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video Daging Black Pepper is a classic Malay dish that celebrates the bold flavors and simplicity of traditional Southeast Asian cooking. Originating from the rich culinary traditions of Malaysia and Indonesia, this dish is known for its robust use of spices and tender beef, cooked to perfection. The blend of black pepper, garlic, and ginger gives this dish a distinctively sharp and fragrant aroma, while ingredients like kecap manis and oyster sauce add a deep, savory sweetness that perfectly balances the spice. Traditionally served during festive occasions such as Hari Raya, Daging Black Pepper remains a beloved comfort food, enjoyed year-round by families seeking a taste of home. Cooking Daging Black Pepper at home is an adventure in exploring the depths of Malay cuisine. The process is straightforward but requires a bit of patience and attention to detail to get the beef just right—tender but with a bite, infused with the flavors of the marinade. The addition of wedged potatoes fried to golden perfection adds a delightful crunch that contrasts the succulence of the beef. Serving this dish on a bed of aromatic banana leaf rice not only enhances its flavors but also pays homage to the traditional way of enjoying Malay meals, where the fragrance of the banana leaf subtly infuses the rice, elevating the overall dining experience. I encourage you to try making Daging Black Pepper in your own kitchen. Whether or not you've just celebrated a festival, this dish brings a piece of Malay heritage to your table, offering warmth and hearty satisfaction with every bite. It's a testament to the enduring appeal of Malay culinary traditions, where every meal is an opportunity to gather and share not just food, but also stories and laughter. As you cook, let the rich scents fill your home, drawing in family or friends to enjoy this simple yet deeply flavorful meal together. This isn't just food; it's a celebration of culture, history, and the everyday joys of eating well. Ingredients: (Serve 4) Beef: Beef Chuck / Flank, 500g Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch Onion Powder, Pinch Garlic Powder, Pinch Ginger Powder, Pinch Baking Soda, 1/2 TSP Cornstarch, 50g Sesame Oil, 2 TBSP Stir Fry: Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Potatoes Wedged, 2 Shallots Finely Minced, 4 Ginger Finely Minced, 2" Garlic Finely Minced, 5 Cloves Sea Salt, Pinch Black Pepper, Pinch + 1 TBSP Beef Stock, 1 Cup Oyster Sauce, 3 TBSP Kecap Manis Homemade , 3 TBSP Red Chilies Finely Sliced Deseeded, 2 Green Chilies Finely Sliced Deseeded, 2 Yellow Onion Finely Sliced, 1 Slurry, 1 TBSP Potato Starch + 2 TBSP Water Coriander Coarsely Sliced, For Garnishing Banana Leaf Rice Homemade , For Serving Equipment: Cast Iron Skillet / Pan Dutch Oven Directions: Please visit my " Banana Leaf Rice " page for the recipe. Please visit my " How To Make Kecap Manis " page for the recipe. Marinate the Beef Slice beef thinly across the grain (about 1/8"). Tip: Freeze the beef for 30 minutes to make slicing easier. In a bowl, add sliced beef, salt, pepper, mushroom powder, onion, garlic, ginger, and baking soda. Mix well and let it sit for at least 1 hour. After 1 hour, add cornstarch and a bit of oil. Toss to coat. Fry the Potatoes & Beef Heat 3 inches of oil in a Dutch oven or deep pot over medium heat. Check if the oil is ready: dip in a wooden chopstick—if bubbles form, it’s ready. Fry the potato cubes until golden brown and cooked through. Remove and drain on paper towels. Fry the beef in batches for just 30 seconds (only about 30% cooked). Do not overcrowd. Remove and drain on paper towels. Make the Stir Fry Sauce In a skillet, add 2 tablespoons of the used frying oil. Add shallots, garlic, and ginger. Season with salt and pepper. Sauté until fragrant. Pour in the beef stock to deglaze the skillet. Stir in black pepper, oyster sauce, and kecap manis. Let it come to a gentle simmer. Finish the Dish Add the fried potatoes and beef into the skillet. Stir well to coat everything in the sauce. Add chilies and onions. Pour in the cornstarch slurry and cook until the sauce thickens (about 3 minutes). Taste and adjust seasoning. Remove from heat, garnish with coriander, and serve hot with banana leaf rice. An explosive umami bomb... Hearty and yummilicious... Recipe Video:

Jump To Recipe Jump To Video Lontong Sayur Lodeh is a cozy bowl full of Indonesian heritage, straight from the vibrant kitchens of Java. Historically, it’s been a dish to celebrate with, bringing smiles and full stomachs to any gathering. Imagine combining the warmth of coconut, the kick of chilies, and a bunch of fresh veggies—all mingling together to create something deliciously comforting. Now, I know the ingredient list looks a bit epic, but trust me, it’s easier than you think. Each ingredient adds its own special note to the dish, building up layers of flavor that are deep and satisfying. It’s like creating a symphony where every note perfectly complements the others. So, why not give it a shot? Turn on some music, get those spices ready, and enjoy the process of cooking something truly special. Give this recipe a go and make your weekend cooking a real adventure. It’s not just about the food; it’s about the experience of bringing a piece of Indonesian tradition into your home. Cook up a big pot, invite some friends over, and watch this dish turn dinner into a celebration. Plus, it’s always more fun to cook for a crowd, right? Let’s get that kitchen bustling! Ingredients: (Serve 8) Rempah: Dried Chilies, 2 Dried Shrimps, 1 TBSP Dried Scallops, 5 Shallots Coarsely Sliced, 3 Garlic Crushed, 4 Cloves Turmeric, 3" Ginger, 2" Galangal, 2" Lemongrass White Part, 1 Stalk Tomato Coarsely Wedged, 1 Bird's Eye Chilies / Chili Padi, 2 Adjust To Preference Red Chilies Deseeded, 4 Candlenuts / Macadamia Nuts, 3 Stew: Coconut Oil, 1/4 Cup + More Tempeh Corsely Diced, 200g Pressed Tofu Coarsely Diced, 300g Gula Melaka, 1 TBSP Sea Salt, Pinch Bay Leaves, 2 Carrots Obliqued, 1 Potatoes Coarsely Wedged, 3 Turnip Coarsely Sliced Into Matchsticks, 1/2 Coconut Milk, 600g Coconut Cream, 200g Cabbage Finely Sliced, 1/4 French Beans Coarsely Sliced, 200g Beancurd Sheet Torn, 1 Sheet Glass Noodles, 1 Handful Bundle Coriander Coarsely Chopped, A Handful Compressed Rice Cake Homemade , For Serving Sambal Ikan Bilis Homemade , For Serving Hard Boiled Eggs, For Serving Fried Ikan Bilis / Anchovies, For Serving Equipment: Blender Heavy Pot Directions: Please visit my " Compressed Rice Cake " page for the recipe. Please visit my " My Grilled Pizza: Sambal Ikan Bilis " page for the sambal ikan bilis recipe. Make the Rempah (Spice Paste): Soak dried chilies, dried shrimps, and dried scallops in hot water until soft. Once soft, deseed the chilies and keep the soaking water. Transfer everything—including the soaking liquid and other rempah ingredients—to a blender or use a hand blender. Blitz until smooth. Set aside. Prepare the Stew Base: In a large pot over medium heat, heat up some oil. Sear tempeh until golden and crispy on all sides. Remove and set aside on paper towels. Repeat the same for the pressed tofu. Set aside. Add 2 more tablespoons of coconut oil into the same pot. Add the blended rempah and deglaze the pot. Stir in a bay leaf, a pinch of salt, and some gula melaka. Cook until the paste thickens and darkens in color. Build the Stew: Add in chopped carrots, potatoes, and turnip. Stir to coat everything well in the rempah. Pour in coconut milk and coconut cream. Add in cabbage and French beans. Stir well and bring to a gentle simmer. Lower the heat and cook until the veggies are fork-tender, stirring occasionally. Finish and Serve: Add glass noodles, fried tempeh, tofu, and beancurd sheets. Stir to combine everything. Adjust the stew with salt and hot water if it gets too thick. Garnish with chopped coriander. To Serve: Ladle the stew into bowls and serve with compressed rice cakes. Add sambal ikan bilis, hard-boiled eggs, and fried anchovies on the side. To make crispy anchovies: shallow fry dried ikan bilis in coconut oil until golden brown, then drain. Nourishing... Hearty and yummilicious... Recipe Video:

Jump To Recipe Jump To Video Daging Rendang holds a special place in my heart—it's inspired by a recipe from my friend's grandmother, melding with memories of my own grandma’s cooking. This dish is more than just food; it’s a precious heirloom, passed down through generations in Indonesia. It is also one of my highly requested dishes. Making kerisik from scratch... Originating from the Minangkabau people of West Sumatra, rendang is traditionally served at ceremonial occasions and to honor guests. The process of making it, which involves simmering beef slowly in a rich, spiced coconut milk, transforms simple ingredients into an exquisite meal with layers of complex flavors, each spoonful steeped in tradition and familial love. From my friend's grandma... Though the list of ingredients and steps might initially seem daunting, each spice and simmering hour adds depth and connects you to a centuries-old tradition. Preparing rendang offers a glimpse into the intricate world of Indonesian culinary arts, where patience and careful seasoning lead to unparalleled flavors. As you embark on making this dish, consider it a small adventure in your kitchen, an opportunity to connect with a culture and history through its beloved cuisine. I encourage you to embrace this recipe and the stories it carries. Making Daging Rendang is not just about following a recipe—it's about rekindling old memories and creating new ones, just like the ones I cherish from my grandma’s kitchen. Gather your ingredients, and let’s take this culinary journey together. It’s the perfect way to spend a weekend afternoon, slowly building layers of flavor that culminate in a dish as rich in taste as it is in heritage. Trust me, the effort you put in will be deeply rewarding—not just for the delicious end result, but for the heartfelt connection to a beautiful tradition. Ingredients: (Serve 8) Kerisik: Grated Coconut, 200g Spice Blend: Coriander Seeds, 1 TBSP Cumin Seeds, 1 TSP Fennel Seeds, 1 TSP Rempah: Dried Chilies, 20g Shallots Coarsely Sliced, 8 Garlic Crushed, 5 Cloves Turmeric, 3" Ginger, 2" Galangal, 2" Lemongrass White Part, 3 Stalks Stew: Beef Chuck Diced, 1kg Baking Soda, 2 TSP Sea Salt, Pinch Black Pepper, Pinch Coconut Oil, 1/4 Cup + More Gula Melaka, 1 TBSP Coconut Milk, 400g Coconut Cream, 400g + More Tamarind Juice, 1 TBSP Turmeric Leaves / Daun Kunyit Coarsely Sliced, A Handful Kaffir Lime Leaves Coarsely Sliced, 4 Leaves Compressed Rice Cake Homemade , For Serving Coriander Coarsely Sliced, For Garnishing Equipment: Blender Heavy Pot Spice Grinder Cast Iron Skillet / Pan Mortar and Pestle Directions: Please visit my " Compressed Rice Cake " page for the recipe. Make the Kerisik. In a cast iron skillet over medium heat, add grated coconut. Toast while stirring constantly until golden brown. Transfer to a mortar and pound with a pestle until it forms a paste and releases some oil. Store in an airtight container in the fridge until needed. Prepare the Spice Blend. Toast coriander, cumin, and fennel seeds in a skillet until fragrant. Grind into powder using a spice grinder. Set aside. Make the Rempah. Soak dried chilies in hot water until softened. Remove seeds and reserve the soaking liquid. Blend the chilies with the soaking liquid and other rempah ingredients until smooth. Set aside. Start the Stew. Mix beef chuck with baking soda in a bowl and let sit for 15 minutes. Season with salt and pepper, then mix well. In a heavy pot over medium heat, sear the beef in batches until browned on both sides. Set aside. Cook the Rendang. In the same pot, add 2 tablespoons coconut oil. Add the rempah and scrape up any browned bits. Stir in the spice blend, a pinch of salt, and some gula melaka. Cook until the mixture thickens and turns a deeper red. Add coconut milk and mix well. Return the beef and its juices to the pot. Bring to a simmer, then reduce heat to low. Cover and cook for 1 to 1.5 hours, stirring often. Final Simmer. When most of the liquid has evaporated and the color deepens, stir in coconut cream. Continue cooking for another 1 to 1.5 hours, uncovered, stirring frequently. Add more coconut cream as needed until the beef is fork-tender and sauce turns into a thick paste. Finish and Serve. Pull the beef into smaller pieces right in the pot. Stir in tamarind, daun kunyit (turmeric leaf), and kaffir lime leaves. Taste and adjust with more salt or gula melaka. Serve hot with compressed rice cakes (or steamed rice). Garnish with fresh coriander. Mama Mia... Lush! Recipe Video:

Jump To Recipe Jump To Video Who said pizza always has to come out of an oven? Let’s take a trip back to the streets of Naples, where pizza fritta started as a beloved street food. It’s basically pizza dough fried to golden perfection, a favorite among locals looking for a quick, delicious bite. It’s said that during tougher times, when not everyone could afford a traditional pizza, the fried version became a scrumptious alternative that didn’t skimp on taste. Now, imagine jazzing up that crispy delight with some leftover rendang. Yes, you heard that right! We’re tossing in some rich, flavorful rendang with gooey mozzarella, all wrapped up in that crispy dough. It’s an unconventional twist that turns your leftovers into a mouth-watering treat. Perfect for a casual dinner or when you want something a bit special without too much fuss. It’s your leftovers reborn into something spectacularly tasty and surprisingly simple to whip up. So, let’s heat up that oil and get frying! This recipe is all about having fun in the kitchen and enjoying the magic of turning simple ingredients into something extraordinary. Each bite is a perfect mix of crunchy, melty, and umami, making it impossible to stop at just one. Ready to give your pizza night a crispy makeover? Let’s make these golden pockets of joy and share them fresh and hot! Ingredients: (Make 4 pizzas) My Multi-Purpose Pizza Dough , 4 Dough Balls / 150g Each Grapeseed / Sunflower / Canola / Peanut Oil, For Frying Leftover Rendang Homemade , 4 Heaping TBSP Low Moisture Mozzarella, 4 Sticks Scallions Coarsely Chopped, A Handful Equipment: Dutch Oven / Deep Fryer Directions: Please visit my “ My Multi-Purpose Pizza Dough ” page for the dough recipe. Please visit my “ Daging Rendang ” page for the recipe. Prepare a dutch oven or a deep fryer with at least 4 inches of oil. *Insert a wooden chopstick into the oil. If bubbles are forming around the tip of the chopstick, the temperature of the oil is ready.* After shaping the pizza dough, add 1 heaping TBSP of that leftover rendang, 1 stick of mozzarella and a small handful of scallions onto the pizza dough. Fold the dough to make a 1/2 circle to cover the fillings completely, Use a fork to seal the edges. Gently and carefully, drop the pizza dough into the oil away from you. Baste the pizza with the hot oil and deep fry until golden brown on all sides. Carefully transfer the pizza dough onto a wire cooling rack or a plate lined with kitchen paper to drain off excess oil. Repeat the process for the remaining pizza dough and fillings. Slice and serve immediately. Mama Mia... Recipe Video:

Jump To Recipe Jump To Video 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: Please visit my " Bäco Mercat Flatbread Sandwich Dough " page for the recipe. Please visit my “ Daging Rendang ” page for the recipe. Slice the cucumber in half, lengthwise. Scoop and discard the center seeds. Shred the cucumber with a grater onto a kitchen towel. Wrap and squeeze out as much liquid from the cucumber as humanly possible. Transfer into a mixing bowl and add yogurt. Season with salt and pepper. Mix until well combined. Set aside in the fridge until ready to use. After the sandwich dough has been divided, shaped and rolled, place it on a greased griddle over medium heat. Grill until lightly charred on both sides. Repeat the steps for the remaining sandwich dough. Spread the rendang and cucumber mixture onto the flatbread. Sandwich and serve immediately. The yoghurt goes so well with the rendang... Recipe Video:

Jump To Recipe Jump To Video Remember when Pizza Hut's pan pizza felt like a gourmet treat? Those thick, crispy edges and that gooey cheese really set the bar for many of us during family dinners or a fun night out. Inspired by those memories, this Rendang Pan Pizza recipe brings a nostalgic dish into the modern, gourmet home kitchen. It’s a perfect blend of classic comfort and exotic flair. Using leftover homemade rendang adds a rich, deep flavor that you won't find in your everyday pizza. The touch of coconut oil in the dough brings out the Southeast Asian influence, making every bite a delightful fusion of cultures. This pizza starts with a simple base—my versatile pizza dough that crisps up wonderfully in the pan, creating that beloved thick, chewy crust. Then, it's all about layering the flavors. The rendang adds a spicy, meaty layer, rich with coconut and spices, which is beautifully balanced by the creaminess of mozzarella and the sharpness of Parmigiano Reggiano. As a finishing touch, a drizzle of homemade Gula Melaka syrup brings a hint of sweetness that complements the savory notes of the pizza, while scallions add a fresh, crisp finish. Why not roll up your sleeves and give this unique pizza a try? It’s a fantastic way to use up leftover rendang in a way that’s both unexpected and utterly delicious. Imagine pulling this pizza out of the oven, the aroma of toasted cheese and spicy rendang filling your kitchen. It’s a creative twist that’s sure to impress both family and friends. So, gather your ingredients, and let’s bring a bit of the past into today’s kitchen with a pizza that’s as fun to make as it is to eat! Ingredients: (Make 2 pan pizza) My Multi-Purpose Pizza Dough , 2 Dough Balls / 250g Each Coconut Oil, For Greasing Low Moisture Mozzarella, For Grating Leftover Rendang Homemade , 4 Heaping TBSP Parmigiano Reggiano, For Grating Gula Melaka Syrup Homemade , For Drizzling Scallions Coarsely Sliced, For Garnishing Equipment: Cast Iron Skillet 10" Oven Directions: Please visit my “ My Multi-Purpose Pizza Dough ” page for the dough recipe. Please visit my “ Daging Rendang ” page for the recipe. Please visit my “ How To Make Gula Melaka Syrup ” page for the recipe. Lightly grease the skillet with some coconut oil. Place pizza dough onto the center of the skillet and stretch it out slightly. Cover and set aside for 1 hr. Preheat the oven to the highest temperature setting or set it to broil. After 1 hr, stretch out the dough again, to the sides of the skillet this time. Cover and set aside for another hr. After 1 hr, grate some mozzarella over the dough, covering it entirely. Spoon and spread the rendang over the pizza dough covering it entirely as well. Top the pizza with more mozzarella and parmigiano. Wack into the oven and broil until the dough is baked (top and bottom) and the cheese has melted. *If the top cooks faster than the bottom, shift the rack to the bottom of the oven. Place a baking tray on the upper rack above the skillet to prevent the top from cooking further.* Carefully remove from the oven and drizzle some gula melaka syrup over the top. Sprinkle some scallions over the top as well. Slice and serve immediately. Repeat the steps for the remaining pizza. I think I can finish this pizza all by myself... 1 slice is never enuff... Recipe Video:

Jump To Recipe Jump To Video Have you ever thought about giving your pasta a twist that takes it from ordinary to extraordinary? That's exactly what happened when I decided to blend the rich, spiced flair of rendang with the creamy comfort of cheese in a pasta dish. Inspired by my daughter's curiosity, we brought the rendang cheese sauce from our popular rendang toast into the realm of spaghetti. The result? A dish that's bursting with flavor and sure to shake up your pasta night in the best way possible. This Rendang Pasta isn't just another dinner option; it's a revelation in how we think about sauce pairings. Cooking the spaghetti in just enough water to reach al dente perfection means each strand soaks up all the flavorful starchy goodness, creating a beautifully creamy texture when mixed with the rendang cheese sauce. Look how creamy the pasta is without the need for cream... This method not only saves water and time but elevates the pasta with an incredible depth of flavor. The sauce, rich with the complex spices of rendang and the smoothness of melted cheese, clings to every forkful, making each bite as delicious as the last. Why not bring a little adventure to your dinner table tonight? This pasta dish is perfect for those evenings when you want something comforting yet thrilling without a lot of fuss. It’s a fantastic way to use up any leftover rendang cheese sauce, and it's guaranteed to impress anyone who tries it. So, grab your pot and let’s turn that ordinary spaghetti into something truly spectacular. Trust me, after one taste, you'll be looking for more ways to sneak rendang into your meals! Ingredients: (Serve 1) Hot Water, 400g Good Quality Spaghetti, 100g Sea Salt, Pinch Rendang Cheese Sauce Homemade , 2 Heaping TBSP Parmigiano Reggiano, For Grating Coriander Finely Chopped, For Garnishing Equipment: Skillet / Pan Directions: Please visit my “ Rendang Toast ” page for the cheese sauce recipe. In a skillet over medium heat, add 400g of hot water. Add in the spaghetti. Season with salt and cook until the spaghetti is al dente. With the simple calculations of math and science, by the time the pasta is al dente, the water has almost evaporated. Immediately toss in the rendang cheese sauce. Taste and adjust for more cheese sauce. Grate some parmigiano over the top. Give it a final toss. Transfer to a serving plate. Garnish with some coriander. Serve immediately. Pastalicious... Recipe Video:

Jump To Recipe Jump To Video Stumbling upon a cooking sensation like @andyhearnden on social media can spark all sorts of culinary inspiration. That's exactly what happened when I saw his bitterballen recipe; it got me thinking about how I could put a unique twist on this classic Dutch snack (you can find his original recipe here ) . Bitterballen are traditionally small, crispy, deep-fried balls filled with a meaty roux—usually beef. They originated in the Netherlands as a way to use up leftover meat, becoming a popular bar snack and a staple at family gatherings. My version? I’ve infused these delightful morsels with the rich, complex flavors of my homemade leftover rendang, bringing a Southeast Asian flair to a Dutch favorite. Creating these bitterballen involves simmering a buttery roux, enriching it with beef broth, and then mixing in heaping tablespoons of flavorful rendang. After chilling the mixture until it's just firm enough to handle, it's shaped into balls, coated in seasoned flour, dipped in egg, and rolled in panko for that essential crunchy exterior. What emerges from the fryer is nothing short of magical: each bite starts with a crispy crunch, followed by a burst of savory, spicy rendang that’s mellowed by the subtle creaminess of the roux. It’s a flavor experience that bridges continents and cultures in each bite. Why not bring a little international flair to your next gathering with these rendang bitterballen? They’re perfect for sparking conversation and delighting taste buds. Whether you're hosting a party or just spicing up a family meal, these bites are sure to impress. So, why not take a little culinary adventure and see where these rendang-infused delights can take your palate? Trust me, the combination of Dutch tradition and Indonesian flavor is a winner. Let’s get rolling, frying, and most importantly, enjoying! Ingredients: Inspired by @andyhearnden (Make 16) Unsalted Butter, 60g Unbleached All Purpose Flour, 60g Beef Broth, 350g Leftover Rendang Homemade , 250g Scallions Coarsely Sliced, A Handful Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Seasoned Flour, For Dredging (Unbleached All Purpose Flour + Sea Salt + Black Pepper) Beaten Eggs, 2 Japanese Panko, For Dredging Kecap Manis Homemade , For Drizzling Parmigiano Reggiano, For Grating Coriander Finely Chopped, For Garnishing Equipment: Dutch Oven Sauce Pot Directions: Please visit my “ How To Make Kecap Manis ” page for the dough recipe. Please visit my “ Daging Rendang ” page for the recipe. Make the Filling. In a sauce pot over medium heat, melt the butter. Add in flour and whisk until smooth. Keep whisking until the mixture turns pale yellow. Slowly pour in the beef broth while whisking—this keeps the mixture lump-free. Cook until thickened and smooth. Stir in the leftover rendang and chopped scallions. Mix until fully combined. Cool and Chill. Transfer the mixture to a parchment-lined tray or large bowl to cool. Cover and chill in the fridge for at least 4 hours until firm. Once firm, divide into 16 equal portions and roll into balls. Chill again for 1 hour to help them hold their shape. Fry the Croquettes. Heat 4 inches of oil in a Dutch oven or deep pot over medium heat. Check if it’s ready by placing a wooden chopstick into the oil—if bubbles form around it, it’s good to go. Set up a dredging station with seasoned flour, beaten eggs, and panko breadcrumbs. Roll each ball in flour, then dip in egg, and coat with panko. Gently lower the croquettes into the hot oil. Fry in batches until golden brown, turning occasionally for even browning. Drain on a paper towel-lined plate. To Serve. Drizzle with kecap manis. Grate some Parmigiano over the top. Garnish with fresh coriander. Serve immediately while crispy and warm. Mama Mia... Recipe Video:

Jump To Recipe Jump To Video Baked potatoes, or "jacket potatoes" as they're affectionately called in the UK, have been a comfort food staple for centuries. Originally, they were cooked in the embers of a dying fire, creating a simple yet hearty meal for working people. Today, they're celebrated everywhere from street food stalls to fine dining restaurants, and have even captured the hearts of millions on social media platforms like TikTok. Inspired by the viral baked potato videos and the famous Spudman from the UK, who has turned the humble baked potato into a culinary art form, I decided to bring a unique twist to this beloved dish by topping it with flavorful leftover rendang. The process starts by baking russet potatoes until their skin crisps beautifully, encasing a fluffy, steaming interior that’s just begging to be filled with delicious toppings. After baking, I fluff the insides with butter, season with a hint of nutmeg and black pepper, and then sprinkle a generous amount of Parmigiano Reggiano for a salty, umami kick. The real magic happens when the rich, spiced rendang meets the warm potato—a fusion that’s both comforting and exciting. Topped with fresh scallions for an added crunch, each bite is a delightful mix of textures and flavors that turn a simple potato into a gourmet treat. If you’re looking for a new way to enjoy leftovers or just want to try something different, this Leftover Rendang Baked Potato recipe is perfect. It’s easy to make, packed with flavor, and sure to impress whether you’re cooking for yourself or sharing with friends. Dive into this recipe and discover how a few simple ingredients can transform into a meal that's not only filling but also incredibly satisfying. So, why not give these loaded baked potatoes a try and see just how tasty they can be? Ingredients: (Serve 4) Potatoes Preferably Russet, 4 Sea Salt, For Baking Unsalted Butter, 4 Heaping TBSP Black Pepper, Pinch Low Moisture Mozzarella, For Grating Parmigiano Reggiano, For Grating Nutmeg, For Grating Leftover Rendang Homemade , 4 Heaping TBSP Scallions Coarsely Sliced, For Garnishing Equipment: Oven Directions: Please visit my “ Daging Rendang ” page for the recipe. Preheat oven to 200 degree celsius or 400 fahrenheit. Wash the potatoes thoroughly and pat them dry with a kitchen towel. Add large pinches of sea salt to a baking dish. Place the potatoes over the salt. Poke some holes on the potatoes with a fork. Wack into the oven and bake for 1 hr or until the potatoes are soft and tender. Slice the potatoes in half but not all the way through. Add some butter and immediately mix with the potato flesh. Season with salt and pepper. Followed by mozzarella, parmigiano and nutmeg. Top it with the leftover rendang and garnish with some scallions. Serve immediately. Mix everything together before enjoying. Potatolicious... Recipe Video: