Traditionally prepared for celebrations, rendang is now available everywhere and can be had anytime. Two chefs share their thoughts on the ubiquitous dish and name the different styles available in Malaysia.
WHEN the suggestion to write a story on various types of rendang was put forth, it was greeted with much enthusiasm. After all, rendang, like nasi lemak or roti canai, is a ubiquitous Malaysian staple that many would be loath to do without.
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