I’ve lived in Asia for many years, and love a good Rendang. You can get them in Australia too, but my brother often enjoys making his own and has spent a lot time tweaking his.
His base recipe is here.
Now I’ve never eaten his. Just seen the photos. My favourites in Jakarta are:
Pro tip – go to the trouble of finding white pepper. It makes a difference!
Service with rice.
My brother grows his own chilies and has a pretty wide repertoire of sauces from the sweet to the outright lethal.
His main go-to’s seem to be from the site www.chilipeppermadness.com. There are lots and the mango habanero is on speed dial.
The other close favorite is this Trinidadian one.
I’ve made both of these and they are excellent.
The clever part is using it to supercharge flavour into some otherwise ordinary meals like sandwiches.
Plus its a fun process and offers a great deal of scope for creativity.
His pro tip – almost always add a carrot!
Chile Colorado is a Mexican-style beef stew I’d never even heard of before my brother told me about it. These are the long big batch cooks that my brother excels at. No need for fancy expensive cuts of meat, time and effort with the spices will get all the flavor for you.
His base recipe is from Lemon Blossoms.
From there is slow working the peppers into a marinade, which in turn becomes a sauce.
Results? Spectacular.
Yes, it has some heat, but you don’t have to go crazy.
He tends to smash it straight into tacos with friends while watching the UFC.
Tip add a can of Mexican Beans last 15 minutes. More flavour. Some Fibre.
My Brother Cooks 