Adabi Rendang Powder
30gm X 1 Packet
New pack
Serving Suggestion
Serving Castle in the past
Real taste of Malaysia
Chicken & Meat Rendang Recipe:
Ingredients
30gm Adabi Rendang Powder
15-30 pcs or 600gm Chicken or beef or mutton
50ml or 1/4 cup Cooking oil
20gm or 1 teaspoon 'Kerisik' (Dessicated coconut paste)
350ml or 1 1/2 cups Coconut milk (1 nos)
10-15 Cloves Shallot
3 Cloves Garlic
1 stick Lemongrass
2 inches or 15gm Ginger
3 inches or 20gm Galangal
1 stick Lemongrass (pounded)
55gm Brown sugar or sugar (suit to taste)
5gm or 1/2 teaspoon ASAM JAWA X-tra Adabi Paste or
8gm or 1 teaspoon Seeded tamarind paste
400ml or 2 cups Water
Salt to taste
2pcs Turmeric leaf
5pcs Kaffir Lime Leaf
Cooking Instructions:
- Prepare 350ml (1 1/2 cups) coconut milk and mix it with 1 cup of water.
- Add Adabi Rendang Powder 30gm with all blended ingredients and mix with 1 cup of water. Make it into paste.
- Heat the cooking oil in cooking pot. Saute the paste and pounded lemongrass until fragrant and slightly yellowish. (Caution: Slightly saute the paste continuously to prevent from burnt).
- Pour in coconut milk, desiccated coconut paste, brown sugar or sugar, chicken or meat and ASAM JAWA X-tra Adabi paste or tamarind paste and bring it to boil. Add in sliced turmeric leaf and kaffir lime leaf. (Tip: to make more spicy taste, add some pounded birds eye chillies)
- Add salt to taste. Bring it to boil under low flame and keep stirring until thick.
- Ready to serve.
Current Shipped Countries: Malaysia
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