Should rendang be crispy?

An unctuous, slow-cooked dish of meat with coconut and spices, rendang can be described as many things – rich, spicy, melt-in-the-mouth – but everyone from the former and current Malaysian prime ministers to foreign diplomats and professional Indonesian and Malaysian chefs agree that it is definitely not crispy.

Who invented rendang?

The cooking techniques and ingredients might differ from state to state (and family to family) but one thing remains true: a steadfast love for rendang. The origins of rendang are attributed to the Minangkabau people from west Sumatra in Indonesia.

Who said rendang not crispy?

When a chicken dish eliminated a Malaysian-born woman from reality TV show MasterChef UK last week because it was just not crispy enough, a nation saw red. Judges John Torode and Gregg Wallace said Bristol-based Zaleha Kadir Olpin’s chicken rendang needed “crispy” skin.

Who said rendang crispy?

One Masterchef U.K. contestant has taken sweet, petty revenge on its judges’ ignorance with a new cookbook. In April 2018, Gregg Wallace criticised Malaysian contestant Zaleha Kadir Olpin’s chicken rendang, saying that the skin — slowly cooked down in spice paste and coconut milk — wasn’t crispy.

What is Indonesia batik?

Batik is a technique of wax-resist dyeing applied to the whole cloth. This technique originated from the island of Java, Indonesia. Batik is made either by drawing dots and lines of the resist with a spouted tool called a canting, or by printing the resist with a copper stamp called a cap.

Does chicken rendang have to have crispy skin?

As a Malaysia food blogger, I wanted to tell you that chicken rendang, or any rendang, for example: beef rendang, lamb rendang should never have crispy skin. And the rendang sauce should be on the skin! Here I have just the perfect chicken rendang recipe for you.

What is the origin of chicken rendang?

Rendang originated from Indonesia but they are very popular and well loved by many in Malaysia. Chicken rendang is slow cooked and stewed in the rendang sauce and my chicken rendang recipe yields flavorful and tender chicken, with complex structure of flavors, with the intense aroma of the exotic spices. I love making chicken rendang at home.

Is Torode’s “crispy rendang” projected on Macik Zaleha?

Here’s a list of facts about the “Crispy Rendang” saga to set the record straight: No, Torode is not projecting his “Western”, Eurocentric hunger for crispy fried chicken onto macik Zaleha’s dish.