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Add in the TEAN’S GOURMET Paste for Rendang (Meat) and 1 tablespoon (14g) of cooking oil. Heat up and stir for a while.
Add in 1kg chicken/beef/mutton and stir fry slowly for about 5 minutes.
Pour 250ml water and cook for 15 minutes over medium heat. Add in 150ml thick coconut milk, bring to boil.
Once the gravy starts thickening, add in 30g toasted desiccated coconut and stir for 3 minutes. Serve hot.
