- For the rendang, blend the rempah ingredients together to form a smooth past in a food processor. Fry the rempah in the oil for about 10 minutes and fragrant. Add the BBQ Chops, lemongrass and whole lime leaves and fry for a few minutes to coat the chops thoroughly in the paste. Add the coconut cream, sugar and a cup of water and bring to a simmer. Simmer covered for about 1 hour.
- Meanwhile, fry the coconut in a separate frypan until golden brown.
- Add the coconut to the chops, stir well and cook over medium heat for another 15 minutes until the rendang has become thick and oily. Scatter with the shredded lime leaves.
Steamed rice and slices of fresh cucumber.