Use Yeo’s Malaysian Rendang Paste to make the signature Malaysian beef rendang curry. The Malaysian rendang recipe is a fairly dry curry, typically made with tender beef coated in a layer of finely minced chilli, lemongrass, galangal, coconut, garlic and ginger.
How do you make a rendang curry?
Yeo’s recommends simply marinating 400g of diced beef with a jar of rendang paste, before stir-frying. Simmer the meat and paste together for 15 minutes until it’s tender, and add water if necessary. Serve with fragrant white rice.
Founded by Mr Yeo Keng Lian in 1900, initially making and selling soy sauce in a small shop in Zhangzhou, Fujian Province, China, Yeo’s moved to Singapore in the 1930s. Today, the Yeo’s range includes beverages, sauces, pastes and noodles, which it exports around the world.
Ingredients: Water, onion, garlic, palm oil, coconut extract, sugar, galangal, lemongrass, chilli powder, salt, spices, coriander powder, thickener: E1442, ginger, turmeric powder, flavour enhancers: E631 & E627.
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