Rendang Paste 180gm

A paste to make a tradional Rendang. Rendang is said to have originated in Indonesia where it was devised when a large cow or buffalo was slaughtered for meat. It is also said that meats cooked this method will keep in hot weather. It is delicious.

Contains - Oil, Water, Onion, Sugar, Tamarind, Kaffir Lime, Ginger, Spices, Garlic, Salt.

Take 3 dessert spoons of paste, fry gently, add
1kg of cubed meat and cover with water, cook untill water is almost gone, add 1 can coconut milk and 1 cup coconut that has been dry
roasted until brown. Cook until meat starts to fry. Serve with rice.

Refrigerate after opening.

Made in Australia by Peter Watson