Rendang Tok Paste

Made by Muslim manufacturer based in Penang, Balik Pulau.

Ingredients:
Dried chili, shallots, onions, garlic, coconut paste, black pepper, fennel, cumin, chili sauce, soy sauce, curry powder, salt, brown sugar, beef cube, tamarind, and vegetable oil.

Instructions:
Add 800g-1kg meat, chicken, or seafood and up to 500ml of water (add a little at a time) with a packet of spicy rendang paste. Cook until half dried and ready to serve. No need to sauté the paste. Kerisik optional.

​Add some water to make thin paste to marinate meat/ mushrooms or tofu for BBQ.