You haven't done your homework properly. Rendang, although popular in Malaysia, originates from Sumatra Island, Indonesia. It's a traditional dish of the Minangkabau ethnic group
How to Chop and Use Kaffir Lime Leaves
Kaffir lime leaves are a lovely aromatic accent to all kinds of dishes—you'll see them used often in Thai or Malaysian cuisine. SAVEUR editor-in-chief James Oseland shares a trick for how to chiffonade kaffir lime leaves, yielding thin, delicate ribbons. This technique also works for all other leafy greens like basil, mint, and kale.
What you'll need:
A cutting board
How it works:
- Slice the leaves to remove the tough stem.
- Stack the leaves and roll them into a tight cylinder, keeping them as even as possible.
- Cut very thin slices off the cylinder to create thin ribbons which can then be sprinkled over a dish.
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