CURRY POWDER MALAY 45g

$4.80

Makes delicious Malay curries and is an excellent base for rendang curries. (SML PKT)

   
Weight 0.05 kg
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Product Description

Makes delicious Malay curries and is an excellent base for rendang curries. (SML PKT)

Contains: Coriander Seed, Cumin, Fennel Seed, Chilli, Turmeric, Cinnamon, Cloves, Pepper, Cardamom.
Description & Use: A Classic Malay style of curry powder that may be used as a base for satay sauce. Simply dry roast a tablespoon of Malay Curry in a saucepan, add a tablespoon of brown sugar or gula melaka, and a tablespoon of oil. When mixed, stir in a cup of crunchy peanut butter. This satay sauce is tasty and does not have the vinegar-like bite of commercial satay sauces. Herbie’s Spices Malay Curry is also ideal for making this Rendang recipe.

Nutritional Information: (spice mix only)

 
Per 100g
Energy (kj)
1538.43 
Protein (g)
 13.67
Fat (g) Total
 17.98
Fat (g) Saturated
 1.49
Carbohydrate (g)
 26.98
Sugars (g)
 14.79
Sodium (mg)
 70.37

MALAYSIAN RENDANG
From ‘Makan lah!’ by Carol Selva Rajah (published by Harper Collins)

2 stalks lemongrass
3cm galangal
3cm ginger
3 cloves garlic
5 Herbie’s Spices long chillies
10 tiny red shallot onions
2 cups coconut milk >br>2-3 stems of curry leaf
2 Tabs Herbie’s Spices Malay Curry
1 tablespoon thick soy sauce
1 cup coconut cream
salt to taste
¼ cup desiccated coconut, dry roasted until golden
500g beef or lamb cubed

Slice onions very finely and set aside. Puree remaining fresh ingredients and dried chillies with 1 tablespoon oil in a blender or food processor. Coat meat with the blended fresh ingredients and the spice mixture. Heat remaining oil, saute onions till golden, add meat on high heat (a few cubes at a time to seal), cover and cook for 10 minutes on simmer. Add coconut milk, simmer 20 minutes. Uncover, add thick soy sauce, coconut cream and salt to taste, stir continuously to reduce gravy. Add dry roasted desiccated coconut and stir through to achieve a dry texture.

SKU:SKU3665.

Product Description

Makes delicious Malay curries and is an excellent base for rendang curries. (SML PKT)

Contains: Coriander Seed, Cumin, Fennel Seed, Chilli, Turmeric, Cinnamon, Cloves, Pepper, Cardamom.
Description & Use: A Classic Malay style of curry powder that may be used as a base for satay sauce. Simply dry roast a tablespoon of Malay Curry in a saucepan, add a tablespoon of brown sugar or gula melaka, and a tablespoon of oil. When mixed, stir in a cup of crunchy peanut butter. This satay sauce is tasty and does not have the vinegar-like bite of commercial satay sauces. Herbie’s Spices Malay Curry is also ideal for making this Rendang recipe.

Nutritional Information: (spice mix only)

 
Per 100g
Energy (kj)
1538.43 
Protein (g)
 13.67
Fat (g) Total
 17.98
Fat (g) Saturated
 1.49
Carbohydrate (g)
 26.98
Sugars (g)
 14.79
Sodium (mg)
 70.37

MALAYSIAN RENDANG
From ‘Makan lah!’ by Carol Selva Rajah (published by Harper Collins)

2 stalks lemongrass
3cm galangal
3cm ginger
3 cloves garlic
5 Herbie’s Spices long chillies
10 tiny red shallot onions
2 cups coconut milk >br>2-3 stems of curry leaf
2 Tabs Herbie’s Spices Malay Curry
1 tablespoon thick soy sauce
1 cup coconut cream
salt to taste
¼ cup desiccated coconut, dry roasted until golden
500g beef or lamb cubed

Slice onions very finely and set aside. Puree remaining fresh ingredients and dried chillies with 1 tablespoon oil in a blender or food processor. Coat meat with the blended fresh ingredients and the spice mixture. Heat remaining oil, saute onions till golden, add meat on high heat (a few cubes at a time to seal), cover and cook for 10 minutes on simmer. Add coconut milk, simmer 20 minutes. Uncover, add thick soy sauce, coconut cream and salt to taste, stir continuously to reduce gravy. Add dry roasted desiccated coconut and stir through to achieve a dry texture.