I’m not sure if this ‘paste showdown’ series will become a thing, but I actually have enjoyed the two that we’ve done—with the previous one published about a year ago. It garnered a lot of discussion ...

Add the rendang paste and cook for 5-10 minutes over a low heat, stirring often. 3. Add the chicken along with the salt, give it a good stir, then reduce the heat to low and cover with the lid.

Add Ayam Brand rendang paste and stir fry until fragrant. Step 2: Add 500g of chicken/meat/seafood into the pot, stir until it is semi-cooked.

Flavorful and rich, rendang is an exercise in patience and perseverance, where every bite tells a story of culinary tradition dating back to the 16th century.

Add the rendang paste and cook for 5-10 minutes over a low heat, stirring often. 3. Add the chicken along with the salt, give it a good stir, then reduce the heat to low and cover with the lid.

BENTONG: Tengku Puan Pahang Tunku Azizah Aminah Maimunah Iskandariah has given her consent for the Malaysian Prisons Department to commercialise the “rendang betawi” paste recipe which is from ...

Showing another of the endless variations, this rendang recipe sees the beef mixed with the rempah (spice paste) and then left to marinate for 2 hours, helping to develop the final delicious ...

Add the paste and fry, always stirring, for five minutes. Add the coconut milk, lemongrass, tamarind, sugar, lime leaves and a couple of pinches of salt. Stir and simmer for 20 minutes uncovered.