Rendang. Such a rich and comforting dish, one that is always synonymous with Malaysian cuisine. But what is rendang? 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? Brindle, like many foods 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 rundown. 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. Jackfruit. If you haven't had that before is quite meaty. It resemble a bit of like shredded meat, but I think it has its own character. I love the texture of jackfruit and pear with the sweet potato. They bone wrap the renowned pace really well and has a life of its own. The first time I have tried Jackfruit is at my friend Jackie Kearney's book launch. She has traveled extensively throughout surveys Asia and has written a vegan book. I thought, what a wonderful idea to use Jackfruit. So I adapted my rundown recipe to add jackfruit, to give texture and sweet potato. To balance out the spiciness. And it worked incredibly well as a vegetarian option.