Welcome to Halal Street UK, Malaysian Food marketplace
(£0.00) 0

No products in the cart.

Return To Shop
Welcome to Halal Street UK, Malaysian Food marketplace
(£0.00) 0

No products in the cart.

Return To Shop

MALAYSIAN PES RENDANG (Rendang Paste) by Sedap Online Enterprise (Pack of 2)

£4.80

SKU HS-2103901100-75 Categories , Tags , , , , ,

What is Galangal?

Galangal comes in two varieties – greater galangal (Alpinia galanga) and lesser galangal (Alpinia off cinarum) – and is related to ginger but is more pine-like and citrusy in flavour.

Rendang Composition & Cooking Method

Rendang is often described as slow-cooked meat in coconut milk and spices. The cooking technique flourished because of its role in preserving meat in a tropical climate. Prior to refrigeration technology, this style of cooking enabled the preservation of a large amount of meat.

The cut of beef suitable for rendang is lean meat of the rear leg of the cattle; i.e. topside or ground beef, which is considered perfect for slow cooking.

It is rich in spices. Along with the main meat ingredient, rendang uses coconut milk and a paste of mixed ground spices, including ginger, galangal, turmeric leaves, lemongrass, garlic, shallots, chillis and other spices. This spice mixture is called pemasak in Minangkabau. The spices, garlic, shallot, ginger and galangal used in rendang have antimicrobial properties and serve as natural organic preservatives. If cooked properly, dry rendang can last for as long as four weeks.

Traditionally the term rendang does not refer to a certain type of dish. The verb merendang actually refers to a method of slow cooking; continuously churning the ingredients in a pot or frying pan, on a small fire, until all of the liquids evaporate and the meat is well done. Traditional Padang rendang takes hours to cook. Cooking it involves pounding and grinding ingredients as well as slow cooking, and so is time-consuming and requires patience. The meat pieces are slowly cooked in coconut milk and spices until almost all the liquid is gone, allowing the meat to become tender and absorb the condiments. The cooking process changes from boiling to frying, as the liquid evaporates and the coconut milk turns to coconut oil. Cooking the meat until tender with almost all the liquid evaporated requires great care, keeping it from getting burnt. Because of its generous use of numerous spices, rendang is known for having a complex and unique taste.

If Rendang is not what you’re looking for click here. To discover a whole new other Malaysian dishes.

Reviews

There are no reviews yet.

Be the first to review “MALAYSIAN PES RENDANG (Rendang Paste) by Sedap Online Enterprise (Pack of 2)”

Your email address will not be published. Required fields are marked

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Vendor Information

No product has been found!

Comes in a pack of 2, 350gm per pack

Beef Rendang

Rendang is a spicy Malaysian meat dish, now generally served throughout many countries. As one of the special foods of Malaysian culture, Rendang is served at ceremonial events to honour the guests. Traditionally, Rendang is prepared during festive events such as traditional ceremonies, weddings and Hari Raya (Eid).

Chicken Rendang

Rendang is rich in spices. Along with the main meat ingredients (chicken, beef, mutton),  Rendang uses coconut milk and a paste mixture made up of ginger, galangal, turmeric leaves, lemongrass, garlic, onion, red onion, chilli, and other spices. These spices have antimicrobial ingredients and functions as natural organic preservatives. If cooked properly, dried Rendang can last for four weeks.

Sedap Online Enterprise has made the task of laboriously making the rendang paste easier for you. This ready to use paste Rendang is easy and fast to use to cook your favourite Rendang (chicken, beef or mutton). Now you can have Rendang anytime when you crave for it. Get one pack today and have a hearty Rendang treat.

 

A Youtube video on how beef rendang is made