This isn’t exactly a recipe—it’s more of a happy accident that turned out too good not to share. I had leftover slow cooker daging rendang in my fridge, some homemade paratha, and a bowl of Turkish piyaz salad.
Instead of heating up rice or making another batch of perkedel, I decided to throw everything together into a wrap. And wow—what a perfect combination! The buttery, flaky paratha, the rich and aromatic rendang, the creamy Greek yogurt, and the crisp, tangy salad all worked together in a way that felt both familiar and exciting.
This wrap is a great example of how cuisines from different cultures can harmonize effortlessly. Rendang, a traditional Indonesian/Malaysian dish, is usually served with rice, but swapping it for paratha (a staple of Indian and Pakistani cuisine) gives it a whole new dimension.
Adding piyaz, a Turkish bean salad with onions and herbs, brings a fresh contrast to the deep, slow-cooked flavors of the rendang. It’s a mash-up of Southeast Asian, South Asian, and Middle Eastern influences, yet everything just fits naturally—like it was always meant to be eaten this way.
If you have leftover rendang (or any slow-cooked meat), this is a ridiculously easy and satisfying way to repurpose it. You don’t even need a proper recipe—just spread some yogurt, add your favorite fresh salad, and pile on the meat.
It’s the kind of meal that feels effortless but tastes like you spent hours putting it together. Whether you’re looking for a quick lunch or a fun way to enjoy rendang beyond the usual rice pairing, give this wrap a try—you won’t regret it.
Ingredients:
(Serve 2)
Paratha Homemade, 2 Or Any Flatbread
Greek Yogurt, For Spreading
Leftover Rendang Homemade, 2 Heaped TBSP
Piyaz Salad, 2 Heaped TBSP Or Any Crunchy Salad
Directions:
Please visit my "Slow Cooker Daging Rendang" page for the recipe.
Please visit my "Paratha" page for the recipe.
Spread yogurt onto the flatbread.
Top it off with rendang and salad.
Serve immediately.
1 is never enuff...
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