‘ADIA’ Rendang Paste

‘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)

1. Heat a pan or wok and add 1 cup of water, 1 cup coconut milk and 1 pack of ‘ADIA’ Rendang Paste.
2. 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.
3. Cook until the meat is tender and the gravy is almost dry (oil breaking)
4. Can add salt for a better taste (optional)
5. 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:

1. In the same pan or wok where the rendang was cooked, add in the cooked rice. Give a good mix.
2. Add on the cooked rendang and give another good mix.
3. Finally add the frozen veggies and mix.
4. Plate it up and garnish with coriander.

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