I learnt how to make this Rendang when I was in Malaysia from a local aunty. Now it's in a jar ready for you to create a delicious meal with it.
The paste is cooked down with a lot of ingredients until it is rich, thick and creamy. Coconut has been toasted until it is dark and fragrance, it is then blended until the natural oil is release. It is then cooked with lots of fragrance and herbaceous ingredients into a delicious paste.
All your need to do is add water and simmer until it is nice and creamy, spoon over grilled vegetable or meat, served along with some rice and a dollop of our sambal will be a winning meal itself.
Cooking Method (2 servings):
Spoon half a jar into a saucepan and add 150ml of water and simmer until thick. Serve warm.
Chillies, Dry Chillies, Onion, Garlic, Lemongrass, Ginger, Fresh Turmeric, Kaffir Lime Leaves, Galangal, Tamarin, Turmeric Powder, Cornstarch, Water, Salt, Coconut Milk, Vegetable Oil, Toasted Coconut, SHRIMP PASTE
Allergens: Prepared in the environment that contains gluten and nuts.