Basic Rendang
Ingredients for cooking
| 50g |
Meat Curry Premix } item A |
| 200ml |
Water } item A |
| 50ml |
Cooking Oil |
| 200ml |
Water |
| 650g |
Beef / Chicken / Lamb dices (use casserole cuts) |
| 30g |
Roasted Desiccated Coconut |
| 300ml |
Coconut Milk / Full Cream Milk |
Cooking Method
| 1. |
Mix A and keep for 5 minutes. (item A) |
| 2. |
Heat thick bottom pan with oil. Pour in item A, stir until water evaporate and oil rises to the top. |
| 3. |
Add meat, diced beef / chicken / lamb and sufficient water to cook meat until tender. Add coconut milk / full cream milk, roasted desiccated coconut and cook well to required consisitency. |
| |
Ready to serve.
Serving options - rice / nan / bread |
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