Sari's Dapur

Rendang the way my mother cooks it: four hours, no shortcuts.

My story

In my mother's village in West Sumatra, rendang is cooked for every celebration. It takes so long that the women take turns stirring and talking. I still cook it that way: four hours, sitting by the stove.

How I cook

The spice paste is everything: chilli, shallots, garlic, galangal, ginger and turmeric, pounded together. I bring lemongrass and turmeric leaves back from Jakarta.

My signature dish

Nasi goreng is what we eat on lazy nights. Mine has sweet soy and a crispy egg.