Ping Coombes served up a tasty chicken rendang with roti jala on Sunday Brunch.

The ingredients are: 15 dry chillies, rehydrate, 6 baby shallots, mine was the size of golf balls. Use 8 if smaller, 30g ginger, 30g galangal (if you can’t find any, add 20g more ginger), 3 lemongrass, bottom half only, retain tops, 6 large chicken thighs, on the bone, 1 tbs salt, 50ml vegetable oil, Lemongrass tops (from making paste), 1 cinnamon stick, 2 kaffir lime leaves, 60g dessicated coconut, toasted, 300ml coconut milk and 150ml water.

For the seasoning: 1 tbs chicken stock powder, 1 tbs tamarind paste, 1 tsp sugar and 1/4 tsp salt.

For the roti jala (turmeric lacy pancakes): 100g plain flour, 1 egg, 1/3 tsp salt, 1/3 tsp turmeric, 100ml water, 100ml semi-skimmed milk and oil for pan frying.

See recipes by Ping Coombes in her book titled: Malaysia: Recipes from a Family Kitchen available from Amazon now.