Meat Rendang Spice Blend

How to Turn Premix Spice Blend Into A PasteUsing a mortar and pestle or food processor, pound or blend 200g of chopped onions with 200ml water and 130g spice blend to achieve 530g of spice paste.530g of spice paste serves to flavour approximately 2.5kg-3kg of meat.Store freshly made Meat Rendang paste frozen, thawed spice paste to be cooked within a week.A Guide on How to Cook Meat Rendang for 6 – 8 servingsPrepare:260g Meat Rendang paste6 tbsp cooking oil1.2kg-1.5kg beef or pork600ml water200ml coconut milksugar to taste2 fresh kaffir lime leaf julienned (optional) Directions:1. On medium-low heat, stir-fry spice paste with cooking oil and kaffir lime leaves for 15 mins.2. Add meat and stir-fry for 5 mins.3. Add water to cook meat on low heat.Tip: To achieve a rich rendang gravy, do not cover the pot with a lid so water could evaporate.4. When meat is cooked to desired tenderness, stir in coconut cream.5. Add coconut palm sugar to taste.6. Turn heat off when it comes to a boil.7. Best enjoyed with rice while it’s hot! CHF 9.92/100gFrom CHF 70 free local shipping within Switzerland & Liechtenstein.For Europe & International Shipping Rates please refer to Shipping Info.