INGREDIENTS:

Shallot, Lemongrass, Chilli, Spices, Ginger, Sugar, Galangai, Salt, Palm Oil, MSG (E621) & Preservative(E211).

 

PREPARATION:

1 packet Masfood Instant Rendang Curry Paste, chicken or meat 1.2kg, water 300ml (1 1/2 cups), thick coconut milk 250ml and pre-fried coconut shreds 100gm.

 

COOKING METHOD:

1. Stir fry chicken or meat with paste over low heat until aromatic, add water and coconut milk to simmer until chicken is tender and gravy become thicker. Lastly add in the coconut shreds. (Approx:40minutes)