Rendang is the whole focus at Dale La Pau, which cooks several versions of the dish. The recipes come from the owners’ grandmothers in Minang, Indonesia.
Each rendang is made from scratch: spices, herbs, chilli and coconut cream simmered with the meat for up to six hours until rich and dark. Besides the Camberwell restaurant, a smaller express outlet on Exhibition Street in the CBD serves the same rendang to city workers.
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