Ingredients: Palm Oil, Mustard Seed, Chilli Powder, Chilli, Peas, Cabbage, Water, Lemongrass, Ginger, Turmeric, Galangal, Torch Ginger Flower, Candlenut, Fennel, Cumin, Kerisik, Curry Leaf, Tamarind, Dark Sauce, Coconut Milk, Salt, Sugar, Flavour Enhancer (E621).

Cooking Instructions:

Kerisik (Toasted desiccated coconut): Place 40g desiccated coconut in a pan and slowly flip the coconut for about 5-10 minutes on low heat until golden brown. Set aside.

Cut 1kg vegetarian meat (or vegetables) into chunks and fry with paste for 10 minutes. Add 300ml water and simmer until meat is soften. Add 100ml coconut milk, kerisik, salt and sugar to taste before serving.

The rendang dish can be served with rice, noodle or pasta.

Ingredients: Palm Oil, Mustard Seed, Chilli Powder, Chilli, Peas, Cabbage, Water, lemongrass, Ginger, Tumeric, Galangal, Ginger Flower, Candlenut, Fennel, Cummin, Kerisik, Curry Leaf, Tamarind, Dark Sauce, Coconut Milk, Sugar, Flavour Enhancer (E621)
Contains: Tree Nuts
DOES NOT CONTAIN: 5 Pungent Vegetables, Preservatives, Artificial Colours, Dairy and Animal Products

You may need kaffilime powder for this dish

Frequent Bought Together