” Rendang, it’s usually dried. However, ours contains a lot of sauce. It’s much more pleasant to have with the rice when you have it that way, according to Hardy.
The tender portion of sauce-saturated chicken ( S$ 4) was impossible to ignore. It was a riot of herbs and spices, with notes of red chillies, citrusy serai ( lemongrass ), and earthy lengkuas ( galangal ) in it. Everything came together in creamy cohesion thanks to Santan ( coconut milk ). However, the kerisik ( toasted, pounded, and infused with santa ) gave the rendang its heart and soul and increased the flavor.  ,
” Makes it thicker and lemak ( rich )”. Hardy reaffirmed that this is relaxation foods.
It was. The rendang was a complicated blend of flavors that could be enjoyed with corn in comfort while remaining decadent, strong yet gentle, sweet yet savoury.  ,
The sotong hitam ( S$ 4) was a salty, spicy counterpoint that evoked waves of umami and the sea’s flavor. Due to a rempah, or spice powder, that is rich with chillies, this version appeared more crimson than black. The santan added a touch of creamy creaminess to the springy snap, while the langkuas and serai added their familiar scent.  ,  ,