The Spice Tailor Indonesian Rendang275g

Preparation and Usage

Delicious with: 400g chicken, tofu, seafood, beef, vegetables & everything Cooking: 1 tsp vegetable or coconut oil to fry your spices and aromatics in and 2 tbsp roasted dessicated coconut (optional) Three Simple Steps 1. Fry the spices and aromatics in 1 tsp of oil (taking care not to overheat the oil) 2. Add your fresh ingredients and stir fry for 2-3 minutes 3. Stir in the paste, coconut sauce and 2 tbsp of water and cook until the sauce has reduced and clings a little to your ingredients for a semi dry curry Add chilli from the spices pouch for extra heat. Sometimes the coconut sauce separates, do not let this worry you The Spice Mix Red chilli for clean heat Star anise for sweet anise warmth Clove for pungent sweetness Green cardamom for freshness Cinnamon for sweet warmth Tailor to Taste For a classic rendang, slow cook with cubes of beef until semi dry and finish with a handful of toasted desiccated coconut Also delicious with shitake mushrooms, fried tofu, aubergines, chicken, lamb, duck and everything For added umami, stir in a teaspoon of fish sauce Serve with jasmine rice, basmati rice or flatbreads