Rendang is slow food 5.0. The longer it can simmer the better it gets. I have made it with oxheart cabbage. And a well balanced combination of spices, classic in the Indonesian cuisine. One of the sons declared the other day that this is one of his favourite vegan dishes. Need I say more?
2 oxheart cabbages
5 cloves garlic
3 stalks lemon grass
3 star anise
3 lime leaves
2 packages vegan rendang bumbu/spice combination
0,5 can coconut milk
5 table spoons grated coconut
coconut oil or sunflower oil
150 gram black rice
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