An easy and aromatic way to make a rendang curry.
Ingredients: onions, water, extra virgin olive oil, vinegar, spices, ginger, lemongrass, garlic, chillies, dried coconut, natural Australian salt, coocnut oil, galangal, tamarind, kaffir lime leaves.
Serving suggestions: use beef ribs or dice to make an Indonesian rendang otherwise chicken thigh fillets work beautifully.
At Feather and Bone, we have been committed to providing the finest organic, pasture-fed, and sustainable meat and poultry since 2006. Our diverse range includes premium cuts of beef, lamb, pork, chicken, duck, gourmet sausages, ready-to-eat meals, and artisanal groceries. We practice a nose-to-tail butchery approach to minimize waste while ensuring quality. Customers can pick up from our Marrickville and Waverley locations or enjoy doorstep delivery across Sydney, up to the Central Coast, the Blue Mountains, Canberra, down to Nowra and Wollongong. We also offer a hire-a-spit service for outdoor gatherings and host butchery classes to enhance culinary skills. Click here to know more.
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