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Spices Paste

Before Serving

  • Basmati rice, rinsed 400 g
  • Green Peas 50 g
  • Tomato, diced 50 g
  • Coriander, shredded 10 g
  • Water 470 ml
  • Evaporated Milk 50 ml
  1. Spices Paste

    • Blend, onion, ginger, garlic and water in a blender to form a paste.
    • Heat rice pot, melt Margarine and sweat Rendang Paste for 2mins till fragrant.
    • Lastly add in ground lamb and sauté quickly.
    • Set aside for later use.
  2. Before Serving

    • Heat up rice pot with the prepared spices paste, add in basmati rice, water and evaporated milk.
    • Cook for 35mins, stir occasionally.
    • Fold in green peas and tomato and cook for another 10mins.
    • Fold in coriander and get ready to serve.
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