MA's Kitchen Rendang Paste is made for cooking rendang, the rich, slow-cooked dish of Indonesia and the wider Southeast Asian region. It gives the dark, spicy-sweet taste the dish is known for, without the work of grinding the spices yourself.
The paste is a blend of aromatic spices and herbs: lemongrass, tamarind, galangal, ginger, chilli, turmeric, coriander, star anise, cumin, cinnamon and cardamom, with onion, garlic and kaffir lime leaves. It is meant for slow-cooking meat until it is tender and deeply flavoured. It comes in a 75g pack.
Ingredients
- Spices & Herbs (Lemongrass, Tamarind, Galangal, Ginger, Chilli, Turmeric, Coriander, Star anise, Cumin, Cinnamon, Cardamom)
- Palm oil
- Vinegar
- Onion
- Salt
- Sugar
- Garlic
- Rice
- Kaffir lime leaves
How to use
Cut beef, mutton or chicken into large pieces and coat them with the paste. Fry briefly in a heavy pan, then add coconut milk or water and simmer slowly, uncovered, stirring now and then, until the meat is tender and the sauce has cooked down to a thick, dark coating. Serve with steamed rice.
Made in Sri Lanka by MA’s Tropical Food Processing (Pvt) Ltd, the family company behind MA’s Kitchen, founded in Dambulla in 1985 and the first in Sri Lanka to gain SQF food safety certification. See the full MA’s Kitchen range.
