Adabi Rendang Curry Powder (Serbuk Rendang) (巴東乾咖哩粉)


  • Brand: Adabi
  • Size: 250
  • £1.32 per 100g
  • Shipping Weight: 0.308kg
  • Cuisine: Indonesian, Malaysian, Singaporean
  • Product of: Malaysia
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Description:Adabi Rendang Curry Powder (Serbuk Rendang)

Chicken & Meat Rendang Recipe
250g Adabi Rendang Powder
45-100pcs or 2400g Chicken or beef or mutton
300ml or 6 tablespoons Kerisik (desiccated coconut paste)
1000ml or 5 cups Coconut milk (3 nos)

Ingredients to blend
35-40 cloves Shallot
15 cloves Garlic
10 stick Lemongrass
8 inches or 60g Ginger
10 inches or 80g Galangal

5 sticks Lemongrass (pounded)
350g Brown Sugar or sugar (suit to taste)

30g or 2 teaspoons Asam Jawa X-tra Adabi Paste or
50g or 2 tablespoons Seeded tamarind paste
1000ml or 5 cups Water
Salt to taste

Sliced Thinly
10pcs Turmeric Leaf
20pcs Kaffir Lime Leaf

Cooking Instructions:
1. Prepare 1000ml (5 cups) coconut milk and mix it with 3 cups water.
2. Add Adabi Rendang Powder 250g with all blended ingredients and mix with 3 cups of water. Make it into paste.
3. Heat the cooking oil in a cooking pot. Saute the paste and pounded lemongrass until fragrant and slightly yellowish. (Caution: Slightly saute the paste continuously to prevent from burnt.)
4. Pour in coconut milk, desiccated coconut paste, brown sugar or sugar, chicken or meat and Asam Jawa X-tra Adabi Paste or tamarind paste and bring it to boil. Add in sliced turmeric leaf and kaffir lime leaf. (Tip: To make more spicy taste, add some pounded bird's eye chillies.)
5. Add in salt to taste. Bring it to boil under low flame and keep stirring until thick.
6. Ready to serve.

May contain traces of Soy, Crustaceans, Milk, Fish, Peanuts.
Ingredients:Chilli, Coriander, Fennel Seed, Turmeric, Cinnamon, Star Anise.




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