Quick & Easy Malaysian Rendang

Please note that 180g concentrate makes 2kg protein for 12 meals. There are 6 tablespoons in every jar and one tablespoon feeds two people. The recipe below is for 4-6 people.

Suitable cooking methods and use

1. In a heavy saucepan, heat 3 tbsp oil on low heat and fry 3 tbsps fresh or frozen grated coconut until nutty brown.
2. Then add ½ the jar (3 tablespoons) of paste for 5 minutes.
3. Add 1kg of chunky pieces of meat and brown meat for 10 minutes until it’s no longer pink.
4. Add ½ cup of coconut cream or milk and 2 fresh red chillies, slit length ways, salt to taste and enough water to cover the meat.
5. Bring to a quick boil, then simmer over low heat, covered with a lid, for length of time required to cook the cut and choice of meat until tender. Gravy should be reduced and thick.
6. Garnish with lime juice, fresh red cut chillies, fried shallots and a couple tbsps of pounded toasted coconut.
7. Make toasted coconut by using fresh frozen coconut defrosted and pan fried until it turns a nutty dark golden brown. Cool then either crush in a spice blender or use mortar ad pestle. Alternatively place the defrosted coconut on a lightly greased baking tray and baked in oven at a low temperature until golden brown.