Ingredients: Shallot, garlic, soybean paste, coriander, galangal, cooking oil, salt, sugar, pepper, dark soy sauce and citric acid.
Braised meat is a traditional Nyonya dish originated from Penang and it is a must-have among Nyonya restaurants in Penang.
The meat is braised over low heat until it becomes soft and fragrant with various spices, hence the name “Hong Bak” (in Hokkien dialect) which means “Fragrant meat”.
This Nyonya dish is non-spicy, aromatic and peppery and is suitable for children and the elderly to enjoy.
1. Sauté Instant Rendang Sauce with 450 kg of chicken or meat on medium heat until aromatic.
2. Add in 250ml water and stir-fry for 20 minutes.
3. Lastly, add in any other ingredients (potatoes or eggs) and simmer on low heat until the chicken are tender and gravy thickens.
Storage Guideline: Store in cool dry place. Keep refrigerated after opening.
Shelf Life: Approx. 15 months
No food colouring and flavouring.
A guaranteed healthy food.
Also Halal certified.
Nett weight: 120gm (5-6 servings)