Peranakan Rendang Daging (Nyonya Dry Beef Curry) & Peranakan Achar (Nyonya Spicy Pickled Vegetables). Two of my my most favourite pairings but also one of the most tedious to make haha.
It is no surprise that CNN readers voted Beef Rendang as the world’s No 1 best food. Slow cooked with a spice paste of chilies, ginger, lemongrass, galangal and shrimp paste, it is simmered in coconut milk for 3 hrs until it is thick and oily. To give it an even richer flavor, pounded serondeng (spicy fried coconut flakes) is added in. It may not look like much, but it is beef heaven !
Achar is often unappreciated but to me it’s essential for a complete Peranakan meal. And not many people realise it takes about 4 days to make ! Hand sliced vegetables (cucumbers, carrots, cauliflower, cabbage, shallots, garlic and chilies) are sun dried over several days and then mixed in a spicy rempah paste of chilies, shallots, garlic and coconut milk. Then roasted peanuts and sesame seeds are added to the mix. It’s hard work and totally different from any store bought. In fact I’m quite proud that even after four weeks, my acar still has that “crunch” haha 😆