Spice Mix for Indonesian Rendang Curry Asian Home Gourmet (50g.)

Spice paste for Indonesian Rendang curry

Ingredients, Chill, SOYA oil, onion, salt, galangal, garlic, shallot, sugar, ginger, lemongrass, turmeric,

herbs and spices Recipe (4 people)

Ingredients.

1 pocket spice paste for Indonesian Rendang curry

2 tbsp. vegetable oil

450 g chicken, lamb or beef in term 440 ml coconut masik or milk Kaffir lime leaves as garnish

Direction

Heat oil in non-atick pan or medium heat. Add the spice paste and fry for 1/2 minute Add the dal and fry for 2 minutes, lower the heat, add the coconut milk and bring to the boil. Simmer and cover for 30 minutes. *Remove the cover and conitune to simmer for another 20 minutes, or until the meat is tender and the sauce is almost dry. Tube

occasionally to prevent burning, GARNISH

Average nutritional value per 100g

Energy 2350 KJ/568 Kcal

Fat. 51g

of which saturated fatty acid. 18g

Carbohydrate. 24g

including sugar snap peas. 5.4g

Dietary fiber. 3.8g

Protein. 1.9g

Salt. 4.7g.

Manufactured | Singapore