Makan My Curry: Malaysian Rendang with Asya Jamaludin

We Singaporeans love eating curry. Assam Fish Head, Eurasian’s Devil’s Curry, Aloo Gobi and Tikka Masala – the possibilities are endless. How many of these curries have you tried? Makan My Curry brings Singaporeans into the homes of over 10 different home cooks to hear more about the processes and stories behind their curries and culture.

What is Rendang?

Originating from West Sumatra, Indonesia, rendang can now be found in many parts of Southeast Asia. In Singapore, the dish which is stewed in coconut milk and spices, is a comforting favourite and a go-to indulgence for city slickers at any time of the day - think quick office lunches at the nearby food court or fancier order-in meals for lazy weekends.

About the cook

Rendang is generally a time consuming and laborious dish to prepare in the home setting. Hence households traditionally opt to only prepare it for ceremonial activities and special festivals. According to Asya Jamaludin, who volunteers with cooking and charity platform Kitchen Movements, the recipe itself is not difficult to master. However, cooks will have to set aside at least half a day to put it altogether. Among other things, the dish needs to be constantly stirred as it stews, she said. It also requires fresh coconut milk which is not always easy to track down in Singapore.

Asya, a Malaysian from Negri Sembilan, has lived in the Republic for more than 12 years. Her version of rendang is dark and spicy - a recipe she learnt from her mother. She said: “The secret to a good rendang is really all about having the patience and time to watch over the pot and giving it time to break down and render.”

Details of the Programme

• Language: English

• Meeting point: 7-11 outlet at The Hillford (182 Jln Jurong Kechil Singapore 596145)

• Please arrive 15 minutes before the event for registration. Our facilitators will be wearing our event t-shirt.
• Parking is unavailable at event premises. Participants are advised to take public transport or taxi.
• Venue is not wheelchair accessible.

• The event will proceed rain or shine.

Who should come?

• Participants must be fully vaccinated.
• This workshop uses halal ingredients but the food is not suitable for vegetarians. Curry may contain traces of nuts, dairy and other allergens. Participants are reminded to declare their food allergies, if any, in the registration form.

What to bring?

• Participants should be dressed respectfully in smart casual (i.e. collared shirt, long pants and covered shoes). Sleeveless attire, shorts/miniskirts or sandals are strictly not allowed.
• Participants will be denied entry if they dress inappropriately.
• Participants are encouraged to dress comfortably and wear covered shoes.
• Asthmatic individuals are encouraged to bring their inhaler.

Disclaimer

• All ticket sales are final. There will be no refund if you wish to cancel your tickets.
• By agreeing to participate in the event, participants are responsible for any injury, loss or damage due to the negligence on his/her part or of the children under his/her charge.
• Participants must abide by the house rules set out by the host. Facilitators will brief participants at the start of the programme.
• Videos and photographs may also be taken during the event. By registering for this event, you give My Community full rights to use the photos for marketing and publicity.

• It is compulsory for a parent/guardian to accompany any child of or under the age of 12 children under his/her charge.

About Kitchen Movements

This programme is a collaboration with Kitchen Movements. Kitchen Movements, a series of events curated by The Party Elves, provides a platform for home chefs to shine and share their dishes. They focus on self taught passionate home cooks who cook with locally sourced, sustainable ingredients. Kitchen Movements hopes to cultivate a community that comes together over a shared love of home cooked food and the belief in a giving community.

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• Visit mycommunity.org.sg to learn more about My Community's initiatives.