Description
Price: RM 4.80
SHELF LIFE:
24 months
PREPARARTION METHOD:
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Stir fry MY Chef Chef Rendang Paste with 500g of chicken/matton/beef.
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Then, add in 250ml of water and 100ml of coconut milk and mix well.
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Lastly, heat until meat is cooked and sauce thickens. Best served while hot together with 50g of coconut shreds.
INGREDIENTS:
Cooking oil, garlic, shallot, ginger, tamarind, sugar, salt and spices.
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