Originally Posted by CharlieD
Totally of topic. General statement, and it goes to me too, would be nice to have recipe accompanied by pictures.
It's not at all off-topic, and photographs here would be really helpful because, once it starts to get really dark, it starts to look like you've got a disaster on your hands, but don't. Here's the Saveur recipe
, which is quite similar to my own. They also do a Rendang Ayam (chicken)
that is excellent.
But what I was looking for was a Saveur
(?) article showing the dish getting darker. I can't find it on Saveur
, and Cooks' Illustrated insists I mean "reading" (don't they seem just a little ... parochial these days?).
So, folks, somewhere out there is a great illustrative essay of rendang-making, awaiting discovery.