Rendang Paste

Ayam nasi goreng paste 185g and ayam japanese curry paste 185g are endorsed by coeliac australia.

Rendang paste. Adabi rendang paste can be used to create truly traditional and scrumptious rendang enhancing the genuine flavour and adding to the aroma of the dish. It has a long history in the region with distinct versions unique to individual malaysian states that use different ingredients for the rempah malay for spice mix thus resulting in differing flavours to the meat. You have to cut the beef into small pieces to ensure that after the slow cooking each chunk of beef is tender with the aromatic rendang curry paste. To make the paste blend all the ingredients together in a food processor until smooth.

To make the best rendang you need to have the secret ingredient which is kerisik or toasted coconut. Suitable for cooking with chicken beef or mutton. It can be found in malaysia singapore and indonesia. Rendang was voted most delicious food in the world by more than 35 000 readers of cnn travel in a poll in 2011.

Rendang is a popular dish of meat stewed in coconut milk and spices. 900 grams beef. Ayam curry pastes excl. Rendang is originally a dish from the minangkabau ethnic group but it is also made by the malays in malaysia.

To enhance the flavour of the dish add in turmeric leaves and kaffir lime leaves. A 120g packet is recommended with 300g of meat. Quality ayam has banned genetically modified ingredients preservatives added msg and trans fat in all ayam products. To make the rendang add the oil to a frying pan and fry the paste for a minute.

There is also a recipe for his eggplant balado hot spice mixture in chili paste for home cooks looking to explore more west sumatran dishes.