Beef rendang is a wonderfully intense braised dish from Indonesia. There are as many recipes for beef rendang as there are cooks who make it. It's a complexly flavoured dish because of the large ...

The Provost Marshal General (PMG) is the principal military advisor to the Secretary of the Army and Chief of Staff of the Army on policing matters and the principal Army staff officer for the ...

Potato rendang is a quick and easy midweek meal, and this recipe has the benefit of being portioned for one serving. No need to worry about heaping plates of leftovers with this recipe! If you’re ...

For the rendang paste, place the onion, ginger, galangal, garlic, lemongrass, turmeric and chillies into a food processor. Blend to form a smooth purée. Heat a wok and add the oil. Fry the paste ...

But if you live on the Indonesian island of Sumatra you probably think of rendang. This curry dish brings together coconut, spices, and beef for a savory, comforting, warming dish perfect for the ...

Judges John Torode and Gregg Wallace said Bristol-based Zaleha Kadir Olpin's chicken rendang needed "crispy" skin. It was served as an accompaniment to nasi lemak, a beloved Malaysian dish.

The Stars and APMC will be part of the first-ever PMG Sports Lab, where clients can test, learn, and experiment to be a first mover in the ever-evolving space of sports marketing. Victory+ marks ...

The Property Masters Guild (PMG) announced the winners of the inaugural PMG MacGuffin Awards, which is the only awards show to date celebrating the significant artistic achievements of Property ...

It’s in West Sumatra where rendang—a meat dish famous for its spiciness, long cooking procedure, and ability to last for days—originated among the Minangkabau people. Food writer Ade Putri ...

This Indonesian/Malaysian dish with its complex seasoning is easy to make. Everything goes in the pot at once and simmers until rich and thick. Cut beef into strips and put into a large, heavy ...

In a food processor combine the lemongrass, onions, garlic, ginger, galangal and chillies. Blend to a fine paste (you may need to remove the lid and push the mixture down a couple of times with ...

“At the age of four, I helped my mother in the kitchen, using a mortar and pestle to pound kelapa kerisik (roasted coconut) to put in rendang. I’ve been fascinated with cooking ever since ...