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Instant Rendang Paste (100g)
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SHELF LIFE:
24 months
PREPARARTION METHOD:
1. Stir fry MY Chef Chef Rendang Paste with 500g of chicken/matton/beef.
2. Then, add in 250ml of water and 100ml of coconut milk and mix well.
3. Lastly, heat until meat is cooked and sauce thickens. Best served while hot together with 50g of coconut shreds.
INGREDIENTS:
Cooking oil, garlic, shallot, ginger, tamarind, sugar, salt and spices.
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