Evaporated Filled Milk
Mix MARIGOLD Evaporated Filled Milk with the Rendang gravy ingredients in a non-stick pot. Cook on medium heat fire for 30 minutes, continue stirring. Then, add turmeric leaf, kerisik, salt and sugar according to your liking.
Heat the cooking oil, put the meat and cook for 6-8 minutes on each side or until the meat is well done. Cover the meat with an aluminium foil for 5 minutes before slicing it into pieces.
Pour the Rendang gravy onto the meat pieces and serve with your choice of sticky rice and mashed potato.
Rendang gravy can be stored for up to a week in the refrigerator or up to a month in the freezer.
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