Rendang. Such a rich and comforting dish, one that is always synonymous with Malaysian cuisine. But what is run down? I hear you say rendang is a dish slow cooked in coconut melt, whipped chrissake, which is toasted coconut added at the end to enrich it, making it the comforting and wonderful dish that it is run down. Is voted one of the top ten things to eat before you die? Brenda, like many shoots in Malaysia, has many varieties rendang dodging which known it as beef render. We have chicken rendang, we have rendang hearty, which is a liver rendang. And then we also have the vegetarian version. We have jackfruit rendang. We have rendang fish. So there are many, many varieties of run-down. Then in every region in Malaysia has its own rendang version too. I have taken the course spices of the Randalls that I know and love and make it into this recipe that is easily created by you in your home kitchen. Rendang traditionally is a laborious dish to me and therefore is a celebration dish, a dish that is worth the effort to celebrate something special. So we always have run down during eat, which is Hari Raya in Malaysia. I have had the privilege to watch how Rendang was made in a village environment in Malaysia. During my cousin's wedding, I remember arriving to this wedding, and the wedding celebration has gone on about four or five days. Everyone in the village has turned up to help and they have kept in to buy this cow for my cousin's wedding and the men slaughtered at the women cup. And it was a team effort and we have each and every bit of this cow and it set the entire village. It was such a joyous occasion as a wonderful way to celebrate the life of a new couple and also we make sure that we celebrate the life of the cow by eating every bit of it to make it wonderful rundown. Let me give you a tip. Eat rent out. We have plenty of rice. Custard sauce is to die for and they make such great leftovers. The flavors develop better the next day. So it's a great dish to make in advance as well.