Ingredients:Palm Oil,Onion,Garlic,Galangal,Ginger,Lemongrass,Sugar,Salt,Curry Powder,Citric Acid(E330)and Preservatives.
Cooking Instructions:1.Mix 1 packet KEE HIONG Rendang Chicken Paste with 800g chicken(cut into pieces)to fry over medium heat for 5 minutes.
2.Add 100ml water,100ml puer coconut milk to simmer for 15 minutes or until meat is tender and gravy become thicker.
