An exotic ready-to-cook Malaysian dried curry sauce with roasted grated coconut, galangal, lemongrass and traditional spices. Traditionally cooked with beef.
Water, roasted grated coconut, onion, coconut milk, palm oil, galangal, lemon grass, chilli, ginger, salt, sugar, tamarind, garlic, modified tapioca starch, turmeric leaves, star anise, cardamom, cloves and cinnamon.
1. Heat 10ml oil in a pan and add in 500g diced chicken or beef to fry. Add Brahim's Rendang Sauce with 250ml (1 cup) water.
2. Simmer on a medium heat for 20 minutes or until meat is tender. Piping hot large servings.