This post was sponsored by Le Creuset. They asked me to write a one pot recipe and to choose one of their pots to cook it in. I fancied something spiced, slow cooked and full of character, so I settled on a rendang inspired by my travels to Malaysia. I chose a shallow pot that would aid evaporation, caramelisation and intensification of the sauce (a 30cm shallow casserole, in lovely Marseille blue).
I have been to Malaysia twice in the past year, to the tip of it in Langkawi, and the bottom, Sabah, Borneo. I love it there for many reasons. The monkeys (who can resist?), the rainforests and the gorgeous seas, the sandy beaches and the mangrove trees. Best of all is the food, seasoned with punchy aromatics and a little spice. Where India has spices, Malysia has aroma – galangal, lime leaves, lemongrass, lots of fresh turmeric – and slow cooked tender meats, bright fish, with sometimes funky undertones from fermented fish. For this project, I settled on a chicken (ayam) rendang, the perfect food for a chilly November.[Read more]