Rendang is a spicy meat curry dish originating in Indonesia. A dish usually served at ceremonial occasions and to honour guests.
The cooking technique flourished because of its role in preserving meat in a tropical climate. Rendang is rich in spices. The spices, garlic, shallot, ginger and galangal used in traditional rendang have antimicrobial properties and serve as natural organic preservatives.
Traditional Padang rendang takes hours to cook. Meat pieces are slowly cooked in coconut milk and spices until almost all the liquid is gone, allowing the meat to absorb the condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender.
Charmaine Solomon's Rendang Curry Paste let you create this legendary curry of India and Malaysia without the hours of work blending and mixing spices. This Rendang curry Paste works equally well with chicken or beef. Slow cooking and the addition of rich coconut milk adds depth and decadence. Serve with lime wedges.
In a heavy pan, stir a half jar of Rendang Curry Paste into 250ml of water and &50ml of coconut milk. Add 750g chicken - lamb, or beef - and simmer slowly uncovered. Add extra water as necessary. The Rendang is ready when the gravy is reduced and thick and the chicken or meat is tender. Don't be in a hurry with this curry, the longer the cooking time the better the curry gets, just keep adding water.
A blend of canola oil, garlic, paprika, corainder, cumin, onion, chilli, turmeric, pepper, palm sugar, tamarind, lemon, ginger,shrimp paste, galangal, sugar, fennel,aromatic ginger, citric acid, kemini nuts.
Contains No added MSG, Artificial Colours or Flavours, Palm or Trans Fats. Gluten Free