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Chilli, Onion, Palm Oil, Sugar, Lemongrass, Salt, Galangal, Ginger, Coriander, Fennel, Cumin.
Sauté Instant Rendang Sauce with 1.2 kg of chicken or meat on medium heat until aromatic. Add in 300ml water and stir-fry for 20 minutes. Lastly, add in 200ml coconut milk and simmer on low heat until the chicken are tender and gravy thickens.
|of Which Saturates||12g|
|of which sugars||6g|