Super Quick Adabi Rendang Paste. Rendang is a popular dish of meat stewed in coconut milk and spices. It can be found in Malaysia, Singapore and Indonesia. 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.
Rendang is a popular dish of meat stewed in coconut milk and spices. It can be found in Malaysia, Singapore and Indonesia. It has a long history in the region and believed to be one of the best menu in Malaysia.
Allergy Advice: For allergens see ingredients in bold.
Net Weight: 120g
Product of: Malaysia
Halal . Vegan
Keep sealed once open Store in a cool, dry place and away from sunlight
Product Description
Cooking Instructions (Serves 3): 1. Prepare 4 cups (800 ml) of milk from 1/2 coconut 2. Mix well in a cooking pot 1 packet (120g) Perencah Rendang Adabi, 300g meat (beef/chicken/lamb) and coconut milk 3. Cook over low heat, Stir occasionally until meat is tender and gravy becomes thick. Add turmeric and kaffir leaves for better taste
Additional info: Approximately 3 Servings per pack of 120g
*Shipping Weight
130 g
Dimensions
13 × 16 × 1 cm
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1 review for ADABI RENDANG PASTE PERENCAH RENDANG 120G
Gwright…
5 out of 5
I recently used this product and was highly impressed. To be fair I have never had a Rendang made from scratch so cannot comment on its authenticity but one of my guests thought it was excellent and stated he would have paid good money in a restaurant to eat it! I fried up a few onions before adding some cooked green beans and a sweet red pepper along with the Rendang paste and coconut milk. I grilled a sirloin steak and sliced it into the sauce and served it with rice. I was a really quick simple delicious meal. It was so nice that a few days later I made it with some grilled cod loin which was equally as good.
Customer reviews
1 review for ADABI RENDANG PASTE PERENCAH RENDANG 120G
I recently used this product and was highly impressed. To be fair I have never had a Rendang made from scratch so cannot comment on its authenticity but one of my guests thought it was excellent and stated he would have paid good money in a restaurant to eat it!
I fried up a few onions before adding some cooked green beans and a sweet red pepper along with the Rendang paste and coconut milk. I grilled a sirloin steak and sliced it into the sauce and served it with rice. I was a really quick simple delicious meal.
It was so nice that a few days later I made it with some grilled cod loin which was equally as good.
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