‘ADIA’ Rendang Paste
‘ADIA’ Rendang Paste has become a staple in most pantry cupboards in Malaysians. Rendang was once a dish that was served during festive seasons, special occasions and gatherings. It was simply divine in taste and usually cooked using meat, poultry and even seafood.
Here is a simple cooking method using ‘ADIA’ Rendang Paste
Ingredients:
1 cup water
1 cup thick coconut milk
1 whole chicken (cut and washed into bite size pieces) or 1kg of meat (cubed and washed) or 1kg of prawns (cleaned, deveined and washed)
Salt and sugar (optional)
- Heat a pan or wok and add 1 cup of water, 1 cup coconut milk and 1 pack of ‘ADIA’ Rendang Paste.
- Mix and stir well. Add in meat/chicken/seafood. Cover and cook. Once in a while open the cover and stir. Also take note if meat is cooked.
- Cook until the meat is tender and the gravy is almost dry (oil breaking)
- Can add salt for a better taste (optional)
- Add more time for cooking if using meat.
Once rendang is done, let’s transform it into a simple stir fry rendang rice.
Ingredients:
- 1 to 2 cups of cooked rice (use fragrant long grain rice or basmati rice)
- ½ cup mixed frozen vegetables (store bought)
- Cooked rendang (Use as much as you want)
- Coriander for garnish
Method:
- In the same pan or wok where the rendang was cooked, add in the cooked rice. Give a good mix.
- Add on the cooked rendang and give another good mix.
- Finally add the frozen veggies and mix.
- Plate it up and garnish with coriander.
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Cindy –
This paste is really good. Tried and tested several times. i bought the at least 20 packs of the 500g (1 lg meat) for myself and to cook for friends and 10-15 packs of the 180g. The only issue is the recipe for the 180g is incorrect – you will need 3 packs for 1 kg meat. Already mention to Seller but they have not corrected the recipe.
sharmila gopalan –
Thank you for your review.
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