Authentically Malaysian. Rendang curry paste. This delicious hot, spicy, sweet and sour curry originates in Western Sumatra and is now eaten throughout Malaysia, Indonesia and Singapore. Malay Taste. A range of ingredients that truly reflects the diverse flavours and cooking style that have contributed to the authentic taste of Malaysia.
Water, Palm Oil, Onion, Sugar, Fresh Chilli, Desiccated Coconut, Fresh Lemongrass, Fresh Garlic, Salt, Tamarind, Yeast Extract, Modified Corn Starch, Fresh Galangal, Fresh Ginger, Mixed Spices (Coriander, Black Pepper, Cinnamon, Cumin, Fennel), Turmeric Powder, Fresh Turmeric Leaf, Colour: Caramel, Lactic Acid, Citric Acid
Preparation & Storage
- Beef Rendang Serves (3-4)You will need:185g (1 jar) - Malay Taste Rendang Curry Paste450g - rump or sirloin beef185ml - coconut milk1. Cut beef into bite size pieces.2. Heat 1 tbs oil in adeep frying pan/wok, add the Rendang paste and 1tbs coconut milk, stir fry until aroma is released.3. Add the beef, mix well and fry until cooked.4. Add the rest of the coconut milk and bring to a boil and stir.5. Lower the heat and simmer until the sauce reduces, thickens and coats the meat.Serve with rice or noodles. You may substitute beef with chicken.Tips:If using stewing steak, simmer for longer until cooked and you will need 400ml coconut milk. Keep for a day in the fridge after cooking, the flavour is better on day two. Make sure to reheat thoroughly before serving!
Store in a cool place. Once opened, keep refrigerated and use within one week.
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