Tean's Gourmet Paste for Rendang (Meat) 200g
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Soya Oil, Onion, Lemongrass, Galangal, Sugar, Chilli (7%), Garlic, Salt, Ginger, Kaffir Lime Leaf, Turmeric Leaf, Contains Monosodium Glutamate (E621) as Permitted Flavour Enhancer, Tamarind, Contains Modified Corn Starch (E1414) as Permitted Thickener, Fennel and Cinnamon
Preparation and Storage
Preparation and Usage
Cooking Instruction :
Pour in the Tean’s Gourmet Paste for Rendang (Meat) and 2 tablespoon of cooking oil. Heat up and stir for a while.
Add in 1.3kg chicken/beef/mutton and stir fry slowly for about 5 minutes.
Pour 400ml water and cook for 15 minutes over medium fire. Add in 150ml thick coconut milk, bring to boil.
Once the gravy starts thickening, add in 30g fried dessicated coconut and stir for 3 minutes. Serve hot.
Store in a cool dry place, refrigerate once opened
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