I am a Eurasian and the current President of the Singapore Club of Qld based in Brisbane and love cooking and would like to share your recipes with our Singaporean members in our Club Newsletter that goes out bi-monthly.

  • Australia
  • Joined 2 years ago
Made 3 times the recipe for Beef Rendang and I am so happy with the results. I started doing the Rendang paste on the stove then transferred to my Crockpot on high for 4 hours and the meat was so tender and the gravy was just right - absolutely beautifully done.  I used coconut cream to cut the liquid in the crockpot so the end result was thick gravy.