- Joined Jan 8, 2010
I have seen plenty recipes with toasted coconut. What I meant is that I have never seen a rendand with only (toasted) descicated coconut and no coconut milkI think the Malaysian Rendang does usually contain toasted coconut (known as kerisik) but also coconut milk or cream. The recipe I've seen of hers on Great British Chef website does indeed contain both as do most recipes that I've come across including this one from BBC Good Food : https://www.bbcgoodfood.com/recipes/beef-rendang-turmeric-rice. This is a pretty reliable tried and tested UK website.
And here is another: https://www.singaporeanmalaysianrecipes.com/beef-rendang-daging/
So - whatever she says, I don't think what she is doing is exactly ground breaking or much different from the 'standard' approach.
Unless, of course, if the descicated coconut is used to make coconut milk