22/05/2026
The first ready-to-eat viand we ever made was RENDANG. It took us a year to come up with a version we liked, which is a cross between Balinese and Malaysian styles--ultra creamy, plenty of spices that became one sturdy and delicious note, punctuated by a touch of tamarind. That year formed friendships with Malaysians and Indonesians who live near our kitchen. Needless to say it was hot and the spices are enough to clear the sinus and sometimes, bring tears to my eyes. 😅🌶
Since we cater to a largely heat intolerant client base, we dialed down the chili and heat but retained the same goodness and served this with sambal or fresh chili upon request by chili heads. So don't worry, it is mild and we mean it!
This rendang is largely responsible for making us do regular pop ups over the years so people can try it and take home frozen packs so they can enjoy it at their convenience.
This , we are serving this hot with a side of tender brown rice. We are bringing frozen packs too that you can take home or pasabuy (just DM us if you want to so we can arrange it)
PS enjoy the refreshed sticker and our frozen packs are available too from 🌸
