There’s no such thing as Crispy Rendang really. Being a former MasterChef contestant and winner, I know for a fact that it’s nerve wrecking to be commented on destructively, your dish and techniques to be stripped naked in front of an audience and even to be told that “it’s not the right way” by professional juries.
It’s funny that an established chef in the UK does not grasp of the concept of Rendang; dish cooked in caramelised onions, coconut milk and a unique blend of Rendang paste or spices. Plus, there’s an abundance of Malaysian and Indonesian restaurants that serve Rendang. And they’re never crispy!
I was trained in Le Cordon Bleu Paris and was also taught about making sure a certain french dish is cooked in the right technique, for instance; a duck confit where the skin is crispy.
There can be crispy fried chicken on the Nasi Lemak spread, and the anchovies and peanuts must definitely be crispy. Some chefs and food vendors also love to add crispy fried prawns too.
Now making a chicken rendang to be fallen of its bones requires the process to be longer than the standard Masterchef competition time limit, unless if one were to use a presure cooker. But chicken in rendang, whether Malaysian, Singaporean, Bruneian or Indonesian is never fried first, therefore cannot be crispy. Rendang is more a stew than a sauce, it can be made like a gravy or gets even better when repeatedly cooked til the meat fall off the bones. We all have our own grandmother’s recipes. Around 800 million of us. And it’s never.... crispy! #Masterchef #MasterchefMalaysia 😇
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