|Claypot Chicken Rendang Mix and Coconut Cream Powder (No Added MSG)
“Rendang is a dish which originated from the Minangkabauethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honor guests. Also popular in Malaysia and Singapore, rendang is traditionally prepared by the Malay community during festive occasions. Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry. In Malay classical literature, rendang is mentioned in Hikayat Amir Hamzahas early as the 1550s.
Rendang is made from beef (or occasionally chicken, mutton, water buffalo, duck, or vegetables like jackfruitor cassava) slowly cooked in coconut milk, spicesand sometimes kerisik (toasted coconut paste) for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy 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. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken or duck rendang also contains tamarind and is usually not cooked as long as beef rendang.
Rendang is often served with rice, ketupat (a compressed rice cake) and lemang (glutinous rice barbecued in bamboo tubes) in Indonesia.” Wikipedia.com
Sufficient for 4-6 persons.
Malaysian Traditional Specialties
Part A: Coriander, Dried Chili, Onion, Cumin, Fennel, Ginger, Garlic, Turmeric, Tamarind, Caramel, Cinnamon, Star Anise, Black Pepper, Cloves.
Part B: Coconut Cream Powder (Coconut Milk, Maltodextrin, Sodium Caseinate), Salt and Sugar.
Part C: Toasted Coconut.
See cooking instructions below.
Net weight: 120g
Made in Malaysia
Usually Ships in 3 to 5 Business Days