Rendang

  • 2 lemon grass stalks
  • 3 red onions
  • 6 garlic cloves

Celery endive sauce

  • 6 leaves endive
  • 3 ribs of celery
  • ⅓ grated nutmeg

Curry

  • 50ml water
  • 100ml olive oil
  • 5 garlic cloves