Since the early 14th century, Rendang has been served across Malaysia in times of festivities to symbolise the celebration of joyous occasions. A tradition which has spread throughout its closest neighbours to cement this curry - like dish as a delicious uniter of both friends and families.
INGREDIENTS:
Water, Sugar, Onion, Spices (7%), Coconut Milk (5%) (Coconut Extract, Water, Vegetable Gums [Guar, Xanthan]), Garlic, Natural Flavour, Vegetable Powders, Sea Salt, Maltodextrin, Corn Starch, Dehydrated Vegetable, Sugar, Yoghurt Powder (contains Milk Solids), Food Acid (Citric Acid), Vegetable Gums (Guar, Xanthan), Natural Colours (Paprika & Turmeric Oleoresins).
NUTRITIONAL INFORMATION
Quantity per 100g
Energy 699kj
Protein 2.8g
Fat, total 3.1g
- saturated 2.1g
Carbohydrate 30.9g
- sugars 19.7g
Sodium 1250mg
Gluten 0g
What you’ll need:
1kg Sliced or Diced Beef or Chicken.
270ml Coconut Milk.
500g Jasmine Rice.
Suggested Cooking Instructions:
1. Heat two teaspoon of oil in a medium pan.
2. Add meat and stir-fry on high heat for 3 minutes until sealed.
3. Reduce to low heat and sauté until meat is cooked through.
4. Pour Rendang sauce into pan and cook for a further 3-5 minutes, until fully heated.
5. Add the coconut milk and heat through. Serve with steamed rice.
Chef’s Suggestions:
For an exotic touch serve with coconut rice.
