Meat Rendang Spice Blend

How to Turn Premix Spice Blend Into A Paste Using a mortar and pestle or food processor, pound or blend 200g of chopped onions with 200ml water and 130g of spice blend to achieve 530g of spice paste. 530g of spice paste serves to flavour approximately 2.5kg-3kg of meat. Store freshly made Meat Rendang paste frozen, thawed spice paste to be cooked within a week.   A Guide on How to Cook Meat Rendang for 6 – 8 pax Prepare: 260g Meat Rendang paste 6 tbsp cooking oil 1.2kg-1.5kg red meat 600ml water 200ml coconut milk sugar to taste 2 fresh kaffir lime leaf julienned (optional)   Directions: 1. On medium-low heat, stir-fry spice paste with cooking oil and kaffir lime leaves for 15 mins. 2. Add meat and stir-fry for 5 mins. 3. Add water to cook meat on low heat. Tip: To achieve a rich rendang gravy, do not cover the pot with a lid so water could evaporate. 4. When meat is cooked to desired tenderness, stir in coconut cream. 5. Add coconut palm sugar to taste. 6. Turn heat off when it comes to a boil. 7. Best enjoyed with rice while it’s hot!