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'Cik Bani's' ORIGINAL RENDANG PASTE by Syaharul Online Shop

£6.00

What is Rendang

Traditionally rendang is made with beef and cooked with coconut milk, galangal, lemongrass, kaffir lime leaves and other spices like tamarind or turmeric leaf. The dish is braised for hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. Beef rending normally takes about 2-4 hrs to cook while the equally popular chicken rendang needs only 1-2 hours to be cooked. The longer the cooking process, the better the dish will taste as the meat not only absorbs the spices but becomes tender as well. The locals believe that rending tastes best on the 2nd or 3rd day after it is cooked. In fact, a well-cooked rending dish can be stored up to days under room temperature or even weeks in the refrigerator.

The philosophy of rendang

Malaysian people believe that rendang has three philosophical meanings: patience, wisdom, and persistence. Cooking rendang requires patience, persistence in stirring, and wisdom in setting the fire. Wisdom is needed in choosing the ingredients such as meat, chilli, and other spices that are required to achieve the desired taste. Many aspects, such as patience and experience, are needed to achieve perfection. Ingredients for preparing rendang depend on the availability. Originally, beef and buffalo meat were used, but now one could see more diverse kinds of rendang.

Rendang is a verb, derived from merandang (making rendang). Words such as “stir-fry” or “sauté” can be used for many kinds of ingredients, for example, sautéed kale, sautéed bean sprouts, etc. Similarly, rendang is actually a verb that means eliminating or drying the water by stirring. “randang” means “slowly”; it is based on the rendang cooking process that takes a long time.

According to the Malaysian people, it is reported that rendang is a pride and also honoured food. Rendang must be prepared at the datuk coronation ceremonies, engagements, marriages, and other important traditional events.

Rendang is usually served with rice, ketupat (compressed rice cake) and lemang (glutinous rice barbecued in bamboo tubes). Today, modern food connoisseurs, are savouring rending chicken or beef with crusty, country bread which makes a tasty proposition with the dish.

This Rendang Paste should be well cooked with beef. Usually, it’s very complicated to cook rendang but with this paste, it is much easier now.

If rendang paste is not what you’re looking for click here. To discover inspiring Malaysian dish.

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MUSLIM MADE PRODUCT 

Rendang Paste
What is Rendang? Traditionally rendang is made with beef and cooked with coconut milk, galangal, lemongrass, kaffir lime leaves and other spices like tamarind or turmeric leaf. You will save all that time using this Rendang paste! The dish is braised for hours until almost all the liquid is evaporated, allowing the meat to absorb the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. Beef Rendang normally takes about 2-4 hrs to cook while the equally popular chicken rendang needs only 1-2 hours to be cooked. The longer the cooking process, the better the dish will taste like the meat not only absorbs the spices but becomes juicy and tender as well. The locals believe that rending tastes best on the 2nd or 3rd day after it is cooked. In fact, a well-cooked rendang dish can be stored up to days under room temperature or even weeks in the refrigerator.

Chilli Paste
We are proud of our freshly ground chilli paste as a base ingredient of the Rendang Paste. We use only use 100% natural and freshest ingredients to produce our final products. Our company does not believe in using preservatives.

 

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