Raised in Sydney by my Chinese-Indonesian father and Australian mother, the influence of my Timorese grandmother's cooking lingered long into adulthood, drawing me into the kitchen for a lesson in how to make rendang.
An hour later, the oil split from the coconut milk, rising in bubbling pools to the surface reaching a stage called kalio, a delicious, thickened curry taken only two thirds of the way of rendang.
Sri's rendang lasts in the fridge for a week, but there are rumoured versions that last over a year without refrigeration.
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