Bhuna vs Rendang
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Bhuna
Bhuna is a South Asian cooking technique and curry category in which spices are fried in oil until the moisture evaporates to produce a thick, intensely flavoured coating on the meat with little residual sauce.
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Rendang
Rooted in the Minangkabau cooking traditions of Indonesia, rendang is also widely prepared in Malaysia and elsewhere in Southeast Asia. Beef is slowly cooked in coconut milk with an aromatic spice mixture that commonly includes lemongrass, ginger and chilies. As cooking continues, moisture evaporates and the seasoning concentrates around the meat. A fully reduced rendang has a relatively dry coati...
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