• No artificial colours, flavourings or preservatives.
• Suitable for Vegans and Vegetarians.
• Gluten Free.

Product Description ------------------- Malay Taste is a range that truly reflects the diverse flavours and cooking style that have contributed to the authentic taste of Malaysia. Malaysian Food is not one particular distinction of food but a culinary diversity originating from it's multi-ethnic population of Malay, Indian, Eurasian, Chinese, Nyonya and the indigenous peoples of Borneo. Malay Taste reflects the multi-racial aspects of Malaysia and its cuisine rich in taste and flavour. Each product has recipes on its packs, product history and tips on how to experience true Malaysian flavours so it is accessible to novice cooks! Rendang curry paste originates in Western Sumatra and is now eaten throughout Malaysia, Indonesia and Singapore. It is used to make curries with meat, fish or vegetables. A rendang curry should be of a drier consistency compared with Indian or Thai curries. Ingredients ----------- Water (37.9%), Onion (12%), Palm Oil (10%), Sugar (7%), Fresh Chili (6%), Desiccated Coconut (5%), Fresh Lemongrass (5%), Mixed Spices (3%) (Coriander, Black Pepper, Cinnamon, Cumin, Fennel), Fresh Garlic (3%), salt (2.5%), Tamarind (2%), Yeast Extract (1.5%), Modified Corn Starch E1422 (1.5%), Fresh Galangal (1%), Fresh Ginger (1%), , Turmeric Powder (0.5%), Fresh Turmeric Leaf (0.5%), Caramel Colour E150c (0.3%), Food s (E270,E330) (0.3%). P.when('A').execute(function(A) { A.on('a:expander:toggle_description:toggle:collapse', function(data) { window.scroll(0, data.expander.$expander[0].offsetTop-100); }); }); Directions ---------- * 185g (1 jar) – Malay Taste Rendang Curry Paste * 450g – rump or sirloin beef * 185ml – Thai Taste coconut milk.1. Cut beef into bite size pieces. 2. Heat 1 tbs oil in a deep frying pan/wok, add the Rendang paste and 1tbs coconut milk, stir fry until aroma is released. 3. Add the beef, mix well and fry until cooked. 4. Add the rest of the coconut milk and bring to a boil and stir. 5. Lower the heat and simmer until the sauce reduces, thickens and coats the meat. 6. Serve with rice or noodles. You may substitute beef with chicken. Tip: If using stewing steak, simmer for longer until cooked and you will need 400 ml coconut milk. Keep for a day in the fridge after cooking, the flavour is better on day two. Make sure to reheat thoroughly before serving! Manufacturer Contact Information -------------------------------- No. 6 Jalan Tembaga Sd5/2, Bandar Sri Damansara, 52200 Selangor, Malaysia See more ( javascript:void(0) )