Each box comes with the following;
1. Rendang Daging Malaya 250grams
2. Rendang Ayam Bunda 250grams
3. Daging Dendeng Prantau 250grams
4. Kuzi Ayam Istana 250grams
5. Kuah Kacang Chikas 250grams
Made with premium quality ingredients, each of the menus reminds everyone of the rich taste of traditionally prepared cuisine. Now, these exquisite dishes can be served within 2 minutes with a combination of modern food technology without jeopardizing the quality and esthetic taste as originally prepared via the traditional method.
The MAKANVALLEY Starter Kit Gift Box is suitable as a gift to close families, friends, and co-workers either in the city, hometown or even overseas for this upcoming Ramadhan & Aidilfitri.
This Starter Kit Gift Box is also suitable for travels & picnics.
Rendang Daging Malaya 250grams
Meat, roasted grated coconut, palm olein, onion, water, galangal, lemon grass, chilli, coconut milk, ginger, sugar, turmeric leaves, bird chilli, salt, garlic, spices, and beef stock.
Rendang Ayam Bunda 250grams
Boneless chicken, roasted grated coconut, palm olein, onion, water, galangal, lemon grass, chili, coconut milk, ginger, sugar, turmeric leaves, bird chili, salt, garlic, spices, chicken stock, and kaffir lime leaves.
Daging Dendeng Prantau 250grams
Onion, meat, sweet soy sauce, chili, palm olein, garlic, sugar, ginger, salt, tomato paste, vinegar, beef stock, and water.
Kuzi Ayam Istana 250grams
Boneless chicken, water, onion, palm olein, sugar, vegetable fat, garlic, tomato paste, peanuts, spices, whipping cream, raisins, salt, ginger, fried onion, and chicken stock.
Kuah Kacang Chikas 250grams
Boneless chicken, water, onion, peanuts, sugar, chili, palm olein, lemongrass, salt, and prawn paste.
Store at normal room temperature.
Pour into microwave-safe containers and heat it for 2 minutes (Adjust accordingly as microwave oven function differs).
Alternatively, place the unopened pouch in boiling water for 3 minutes and serve.
Please refer to the video instruction for the visual instructions.
Refer to the packaging's exact expiry date (Approximately ± 12 months).
Please refer to each of the individual product pages.
Ready Stock
✅ Suitable for meals of 4 - 5 people/package (200 gm)
✅ Save costs
✅ Made from original materials
✅ Cooking work becomes easier and faster
✅ Appetizing taste
✅ Can diversify types of dishes such as grilled fish and many more.
Cooking instruction : 1. Boiled 400 ml of water. 2. Pour 1 pack of Asam Pedas Pak Man Paste. 3. Add 500 g of fish/chicken/meat. 4. Wail until it is boiled and ready to eat. (add some tomatoes, lime leaves, lemongrass and ladyfinger for extra taste) Net weight: 200 gram Storage: keep at room temperature (keep in the fridge once open) Shelf life: 15 monthsCeylon Cinnamon (Cinnamomum Verum) or also known as the Real Cinnamon is originally from Ceylon (Sri Lanka). This much sought after spice is a great spice that helps in maintaining our liver, heart, weight, glucose level and gives many more health benefits. Cassia cinnamon has high levels of coumarin which is bad for the liver. Ceylon cinnamon is full of antioxidants, which help your body handle free radicals and lowers your risk of health conditions like cancer, heart disease, and diabetes. Ceylon cinnamon is also rich in the mineral manganese. This mineral helps your body manage the enzymes that produce hormones and help repair your bones.
Background :
Ceylon cinnamon is lighter in color than the cassia cinnamon. Cassia Cinnamon comes from Indonesia, China and other countries. Cassia cinnamon tastes "stronger and hotter," unlike Ceylon Cinnamon. Ceylon cinnamon is made from the dried inner bark of a tree native to Sri Lanka. Ceylon Cinnamon is more expensive than Cassia Cinnamon because Ceylon Cinnamon is difficult and costly to produce.
Usage :
1. For Cooking
2. For Baking
3. For Drinks (i.e. Cinnamon Tea, etc.)
4. For Health (i.e. Weight-loss, Obesity, Diabetes, Flu, Diarrhea, Migrain etc.)
Storage :
Store in cool, dry place away from heat and direct sunlight. Best kept in an air-tight container for longer shelf-life.
How to fry dried anchovies until crispy?
When cooking dried anchovies, there needs to be enough oil in the pan to cover the fish. The oil needs to be heated on high until it is hot, and then just before adding the ikan bilis reduce the flame to medium high.
Cook the fish in batches, stirring them from time to time until they become a dark golden-brown colour.
Receipe using anchovies:
3 small onion squash (fried)
1 handful dried chillies (seeds removed and fried)
1 handful of anchovies (fried)
Seasoning powder
Dried grind of dried chillies and fried onions.
Remove the ground ingredients and mix well with the anchovies.
Season with seasoning powder to taste 