SPECIAL pack of Woh Hup Rendang Curry Paste 95g

PRODUCT INFORMATION Made from a mouthwatering blend of exotic spices, savour the incredibly rich, robust flavours of Rendang Curry — an Indonesian stew known for its slow-cooked process that yields tender meat immersed in fragrant, spicy flavours with a hint of sweetness from caramelised milk. All the glorious flavours of this world-renowned traditional dish have been condensed with our potent potpourri of lemongrass, ginger, galagal, cinnamon, cardamom and more — all simmered with coconut cream powder for that tantalising aroma. Special Offer: Enjoy a discounted price as this product has a short remaining shelf life. Still fresh - while stocks last! Best Before Date: 07 August 2026 INGREDIENTS Indonesia Rendang Curry Paste: Water, Chilli (18%), Soybean Oil, Onion, Lemongrass, Sugar, Salt, Coriander, Cumin, Garlic, Curry Leaves, Ginger, Galangal, Lime Leaves, Mustard, Thickener (E1422), Cinnamon, Fennel, Cardamom, Black Pepper, Acidity Regulator (E260), Turmeric, Flavour Enhancer (E635), Preservative (E211). Coconut Cream Powder: Coconut Milk, Maltodextrin, Sodium Caseinate (Milk). Allergy Advice: Contains soy, mustard and milk. May contain traces of gluten, molluscs, crustacean, fish, peanut, tree nut, sesame and celery. Coconut Cream Powder: Coconut Milk, Maltodextrin, Sodium Caseinate (Milk). NUTRITIONAL INFORMATION Servings per package: 1 Serving size: 80g Per Serving Per 100g Energy 613kJ 769kJ 146kcal 183kcal Protein 1.8g 2.3g Total fat 4.5g 5.6g -saturated fat 1.8g 2.3g -polyunsaturated fat 0.9g 1.1g -monounsaturated fat 1.8g 2.2g -trans fat 0.0g 0.0g Cholesterol 0mg 0mg Carbohydrate 24.7g 30.9g -total sugar 9.6g 12.0g Dietary Fiber 7.7g 9.6g Sodium 1694mg 2118mg RECIPES Ingredients: • 7-8 burger or brioche buns, toasted • 450g boneless chicken thighs, cut into 7-8 pieces (or minced beef) • 50g red onions, sliced • 1 pack Woh Hup Rendang Curry Paste • 1 sachet coconut cream powder (included) • A dash of light soy sauce • Cucumber (for garnish) • Cherry tomatoes (for garnish) • Lettuce leaves, rinsed (for garnish) Preparation: 1. Add chicken/beef with 4 heaped tablespoons of Rendang Paste in a medium bowl and chill in fridge for half an hour 2. Remove from fridge. (If using chicken) Coat with corn flour and leave for 5 mins then pan-try until brown on both sides. (If using beef) Divide and shape into 5-6 cm patties, then grill or pan-fry, 4 mins per side 3. Heat pan with 1 tsp cooking oil, saute remaining Rendang Paste with onions, coconut cream powder and a dash of light soy sauce 4. Slice burger buns in half, topwith lettuce, cucumber and tomato followed by meat patty and a heaped tablespoon of paste from step 3, spread evenly. Top with bun and serve