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Meat Rendang Spice Blend

$11.90

Meat Rendang is a Singaporean, Malaysian and Indonesian “dry” curry commonly made with red meat, spices and coconut milk which makes it spicy, rich and creamy. Beef rendang is considered by many to be the king of all curries as they are packed with complex flavours. To say it’s amazingly delicious is an understatement! There are other variations of Meat Rendang such as lamb rendang, pork rendang and chicken rendang.

Ingredients: Coriander, Fennel, Cumin, Turmeric, Chili, Garlic, Candlenut, Ginger, Himalayan Pink Salt, Fenugreek, Cardamom.

All natural with no preservatives, no MSG.

Crafted and made in Singapore by Anthony The Spice Maker.

Packed in a food-grade resealable spice pouch.

Net Weight 130g

        

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How to Turn Premix Spice Blend Into A Paste

Using a mortar and pestle or food processor, pound or blend 200g of chopped onions with 200ml water and 130g of spice blend to achieve 530g of spice paste.

530g of spice paste serves to flavour approximately 2.5kg-3kg of meat.

Store freshly made Meat Rendang paste frozen, thawed spice paste to be cooked within a week.

 

A Guide on How to Cook Meat Rendang for 6 – 8 pax

Prepare:

260g Meat Rendang paste

6 tbsp cooking oil

1.2kg-1.5kg red meat

600ml water

200ml coconut milk

sugar to taste

2 fresh kaffir lime leaf julienned (optional)

 

Directions:

1. On medium-low heat, stir-fry spice paste with cooking oil and kaffir lime leaves for 15 mins.

2. Add meat and stir-fry for 5 mins.

3. Add water to cook meat on low heat.

Tip: To achieve a rich rendang gravy, do not cover the pot with a lid so water could evaporate.

4. When meat is cooked to desired tenderness, stir in coconut cream.

5. Add coconut palm sugar to taste.

6. Turn heat off when it comes to a boil.

7. Best enjoyed with rice while it’s hot!

Weight 142 g

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