Culinary Notes :
Although referred to as ‘Malaysian Rendang’, the dish actually first originated in Indonesia, but now is a popular dish in other nearby South East Asian countries such as Singapore, The Phillipines, and of course Malaysia. The mild flavour of this curry makes it suitable for the whole family. The versatile nature of this spice blend lends itself to many other meat and vegetarian dishes. The mix has the perfect balance of paprika, chilli powder, cumin, coriander, turmeric, galangal, cloves, fenugreek and Australian sea salt. It is best used after toasting it off in the pan before adding your other ingredients to awaken all the wonderful aromas.
- Besides lamb, goat or beef, rendang can also be made using chicken and duck.
- Coconut milk is the main base of a typical rendang sauce
All of our blends are full of spices that are beneficial to your health. They are preservative free, additive free, filler free and contain low or zero salt. The intense flavour from our spice blends means a little goes a long way.
Recipe/ product links:
How to use:
- Use 28g of Curry Malaysian Rendang spice for 1kg chicken, beef, lamb or goat.
- This spice blend has a low salt content. 1g/28g spice packet
Made from imported and local spices including; paprika, chilli powder, cumin, coriander, turmeric, galangal, cloves, fenugreek and Australian sea salt.
Other names or spelling: rendang tok