Coconut

The Gorse Fox, whilst working in Edinburgh, became somewhat partial to the Beef Rendang served at Nanyang (a brilliant Asian restaurant). He noticed, in Sainsbury's, a paste for rendang and so last night we tried a Chicken Rendang. This worked out beautifully. The chicken pieces were fried up in the rendang paste, then some mushrooms were added, and then some coconut milk. It simmered away for about 30 minutes and then was served on a bed of fine rice noodles. It was not as dry as that served in Nanyang, but it was certainly delicious (and not too spicy).