By Request - Beef Rendang

It started from a casual request for the beef Rendang recipe from Chin Chin, a dish very much enjoyed by my son on a recent visit to Chin Chin. Rendang is not a dish that is quickly made, meat needs to be marinated and then braised, spice mix and curry pastes need to be made and then the component parts made into a curry. The good thing about the recipe from the Chin Chin - Feed Me cookbook is that the paste and spice mix makes enough for three or more curries and the paste can be frozen. 

Beef Rendang (page 208)

I adapted the recipe to make a vegan version, crispy marinated tofu was substituted for the beef and had braised shiitake mushrooms and eggplant added to the mixture. Homemade vegan fish sauce, made from mushroom stock and seaweed was substituted for fish sauce.

For the little folk, sesame chicken.

Also from the Chin Chin cookbook, roast pumpkin with sesame satay sauce (page 150)

Char grilled corn, broccoli and rice to round out the meal.

Dessert, 

A riff on the Banana Roti from the other Chin Chin cookbook. This was homemade waffles, sautéed banana with caramel sauce.