Rendang is one of the most beloved dishes in Southeast Asia and considered a "dry" curry as the sauce is slowly reduced with the meat creating a rich, thick and beautifully spiced coating. Rendang is traditionally eaten with beef.
Product information
Country of Origin
Preparation and Usage
- Coconut milk
- Rendang Curry Paste
- Spice sachet
What You Need
- 350g Rump/Sirloin beef or your choice of protein (cut into bite sized pieces)
- 1 tbsp vegetable oil
Cooking Instructions
1. Heat the oil in a pan, add the Rendang paste and 1 tbsp coconut milk. Stir fry until aroma is released (3 mins).
2. Add the beef, mix well and fry until cooked.
3. Add the rest of the coconut milk and bring to a gentle boil. Then add your spice sachet.
4. Lower the heat and simmer until the sauce is reduced, thickens and coats the meat.
5. Serve hot with rice or noodles.
Chef's Tip
For an authentic dry curry try using stewing steak and simmer slowly in the sauce until the meat is tender.Package Type
Recycling Information
Other Information
Store in a cool, dry place.
Once opened, use all ingredients immediately.
Usage:
2 Servings
Brand
Manufacturer
Empire Bespoke Foods Ltd,
UK: Middlesex,
UB5 6AG.
ROI: Cork,
T12 H1XY.Return To Address
UK: Middlesex,
UB5 6AG.
ROI: Cork,
T12 H1XY.
www.malaytaste.co.uk
Typical Values
per 100g
Energy (kJ/kcal)
811kJ/194kcal
Fat
17g
of which saturates
10g
Carbohydrates
9.2g
of which sugars
3.3g
Fibre
0.9g
Protein
2.1g
Salt
0.79g
Nutrition based on contents, not serving suggestion
Ingredients
Allergen Information
Allergy Information