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Heat 20ml oil in wok, add 75g of Knorr Rendang Paste and 100g of chilli paste. Stir-fry until fragrant.
Add 1kg beef meat, turmeric leaf, 1L water & 8g Knorr Chicken Seasoning Powder.
Stir well.
Bring to boil, then simmer for 1 hour.
Add 1L thick coconut milk, then simmer again for 1.5 hours. Stir occasionally until ready to serve.
Productiveness
7kg of beef
Storage
Store in cool and dry place. Use clean spoon and close pack tightly after opening.
Ingredients
Palm Oil, Salt, Chili Paste, Flavour Enhancer (E621, E635), Garlic Powder, Cardamom Powder, Star Anise Powder, Coriander Powder, Fenugreek Powder, Cumin Powder, Cinnamon Powder, Caramel, Acetic Acid, Clove Powder, Lecithin (Contains Soy), Edible Gum, Modified Starch, Citric Acid and Preservatives (E202, E211).
Benefits
Made from good quality herbs & spices
Paste format allows deeper flavour penetration
One step solution: Ready to use spice blend for efficiency and consistent taste every time
Shelf Life
12 months
http://www.unileverfoodsolutions.com.sg/product/Sauces/c/Knorr-Rendang-Paste-6-x-525-g.html