A highly versatile rendang paste made with Lemongrass, Galangal, Curry Leaf, Desiccated Coconut and Ginger. With its aromatic blend of spices, rendang is an all-time Malaysian favourite curry dish that will tantalise your tastebuds!
- 1. Heat wok with 1 tablespoon of oil.
- 2. Fry meat /chicken and rendang paste 200g until fragrant.
- 3. Add in water 400ml and simmer until the meat/chicken is cooked. Stir occasionally, the curry will reduce to a dry consistency. Ready to serve.
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