Cook the vegetables like this for around 15 minutes, stirring occasionally, until the okra and potato are softened and cooked through. If the vegetables are catching on the bottom of the pan during cooking, you can add a small amount of hot water from the kettle, but only do this if you...
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“Eating rendang is like enjoying a rich sake where there’s distinct top notes, a robust body and a lingering aftertaste,” says Eric Tjahyadi, owner of Bone Kettle restaurant in Pasadena. “That’s really the best type of rendang — one that takes you to places.” ...
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