Tean’s Rendang Paste

Description

Tean’s Rendang Paste

Preparation:

• 400ml Water
• 1.3kg Meat (Chicken/Beef/Mutton)
• 2 tbsp (30ml) Cooking oil
• 150ml Coconut Milk/Evaporated Milk
• 30g Desiccated Coconut, stir-fried under low heat till slightly golden.

Cooking Instructions:

1. Pour in the Tean’s Gourmet Paste For Rendang Meat and 2 tablespoon of cooking oil. Heat up, stir and bring to boil.
2. Add in 1.3kg chicken/beef/mutton and stir fry slowly for about 5 minutes.
3. Pour in 400ml water and cook for 15 minutes over medium heat. Add in 150ml coconut milk and bring to boil.
4. Once the gravy starts thickening, add in 30g fried desiccated coconut and stir for 3 minutes. Serve hot.

There are also other kinds of Rendang Sauce available.

Check out this Guide for Cooking Rendang for more information.