@gronda.com: Find the full masterclass on Gronda 🙌 Chef Darren Teoh breaks down rempah, one of the foundations of Malaysian cooking, and shows how it becomes the base of a traditional beef rendang. Aromatics and spices are ground into a paste, cooked with beef and coconut milk, then slowly reduced until the flavors concentrate and the meat becomes incredibly succulent. It’s not a sauce, curry, or stir-fry. It’s rendang.

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Thursday 03 September 2026 14:45:23 GMT