Key Information

Country/place of Origin

Dietary

Hypoallergenic

Halal

Preparation

• Directions:
• 1. At medium heat, stir fry Rendang Paste with lime leaves for 1 minute
• 2. Add chicken and stir fry with Rendang Paste for 5 minutes
• 3. Add 60ml of water, mix well and bring it to boil
• 4. At low heat, add 60ml of coconut cream and stir well
• 5. Simmer the gravy for 15 minutes
• 6. Turn off heat and hold the gravy for 15 minutes
• 7. Serve the rendang chicken got with rice and garnish with fried shallots

Storage

• • Store in cool and dry place
• • Once opened, keep refrigerated and use within 3 days

Ingredients

• Vegetable Oil, Ginger, Lemongrass, Spices
• • Chilli Paste: Dried Chilli, Salt, Water, Benzoic Acid), Sugar, Garlic, Onion, Gula Melaka, Coriander Powder, Fennel Powder, Salt, Candlenut, Shallot
• • Tomato Paste: Sugar, Tomato, Modified Starch, Salt, Acetic Acid, Spices, Permitted Preservative (E211) & Colouring
• • Chicken Powder: Salt, Monosodium Glutamate, Cornstarch (Contains Sulphites), Sugar, Chicken Meat & Fat Flavouring, Soya Sauce (Soya Flakes, Salt, Wheat Flour), Sodium Inosinate and Sodium Guanylate, Caramel (150D) and Turmeric

Nutrition Info

• Attributes
  Per Serving (58g)
• Energy
  214g
• Protein
  1.6g
• Total Fat
  18g
• Saturated Fat
  7.3g
• Trans Fat
  0g
• Cholesterol
  0mg
• Carbohydrate
  11.3g
• Sugars
  8.4g
• Dietary Fibre
  2.7g
• Sodium
  879mg