We liked it!
I have only had restaurant Beef Rendang maybe 15 times in my life, mostly in Canada, once in the Netherlands at a riijsstafel, so who knows how close I’m getting to how any Rendang is supposed to taste?
I know my Malaysian Chinese friend here in Toronto uses commercial Rendang pastes from the Asian grocery stores in Toronto rather than making it from scratch. I have hundreds of spices on hand (I have a spice collecting habit) so I usually make things from scratch, even if I might be missing one or 2 key ingredients sometimes.
