Adabi Rendang Powder 250g
Rendang Powder is ground selected ingredients such as coriander, turmeric, chili that use for slow-cooked curry.
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For allergens, see ingredients in red bold
Serving Size :
|Average Nutritional Value Per||100 g||g|
|of which sugars||g||g|
|of which saturates||g||g|
|Calories From Fat 0g||0%|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 40g||14%|
|Dietary Fiber 0g||0%|
|Vitamin A 0g||0%|
|Vitamin C 0g||0%|
Size Per Packet: 250gServing Size: 7.5gServing Per Packet: 33
|Per 100g||Per Serving (7.5g)|
Chicken & Meat Rendang RecipeIngredients250gm Adabi Rendang Powder45-100 pcs or 2400gm Chicken or beef or mutton300ml or 1 1/2 cup Cooking oil120gm or 6 teaspoons 'Kerisik' (Dessicated coconut paste)1000ml or 5 cups Coconut milk (3 nos)35-40 Cloves Shallot (blended)15 Cloves Garlic (blended)10 stick Lemongrass (blended)8 inches or 60gm Ginger (blended)10 inches or 80gm Galangal (blended)5 stick Lemongrass (pounded)350gm Brown sugar or sugar (suit to taste)30gm or 2 teaspoon ASAM JAWA X-tra Adabi Paste or50gm or 2 teaspoon Seeded tamarind paste1000ml or 5 cups WaterSalt to taste10pcs Turmeric leaf20pcs Kaffir Lime LeafMethod1. Prepare 1000ml (5 cups) coconut milk and mix it with 3 cup of water.2. Add Adabi Rendang Powder 250gm with all blended ingredients and mix with 1 cup of water. Make it into paste.3. Heat the cooking oil in cooking pot. Saute the paste and pounded lemongrass until fragrant and slightly yellowish.(Caution: Slightly saute the paste continuously to prevent from burnt).4. Pour in coconut milk, desiccated coconut paste, brown sugar or sugar, chicken or meat and ASAM JAWA X-tra Adabi paste or tamarind paste and bring it to boil. Add in sliced turmeric leaf and kaffir lime leaf. (Tip: to make more spicy taste, add some pounded birds eye chillies) 5. Add salt to taste. Bring it to boil under low flame and keep stirring until thick.6. Ready to serve.