Malaysian traditional tumisan rendang dry curry paste is ideal for a great tasting drier meat curry.
Cooking Instruction:
1] Pour in the paste and 2 tbsp of cooking oil. Heat up, stir and bring to boil.
2] Add 1.3kg chicken/beef/mutton meat/and stirfry slowly for about 10 mins.
3] Add 150g coconut milk and bring to boil.
4] Add in 100ml water and bring to boil. Continue to boil for 8 mins in medium fire.
5] Once the gravy thickens add in 30g fried dessicated coconut and stir for 3 mins. Serve hot.
Product of Malaysia.