Rendang curry is one of the best known in Indonesia and very popular in Singapore and Malaysia.
Spicy but without excess, flavored with turmeric, pepper, cloves, garlic and onion, sweetened by the subsequent coconut milk that we will add to cook it, make the Rendgang Curry Paste in 50g format the ideal one to familiarize ourselves with Indonesian gastronomy.
And the way to use it is very simple, we take veal, a steak or the part to stew can serve although it can be made with other meats, fish or vegetables, we cut it into small strips and set aside.
In a frying pan, add the curry paste, lightly sauté and add the meat, which we will let cook until it browns and loses its pink color, then we add 320 ml of coconut milk and bring to a boil until the meat is tender and the sauce is thickened. has thickened.
If we want, as a final touch we add 80ml more coconut milk and fried onion on top.
