Prima TasteRendang Curry Sauce Kit, 12.7 Ounce (Pack of 4)

I ordered this because I had a craving for some rendang udang. We used to order it from a Malaysian restaurant by our home in Minneapolis. Since we moved and the restaurant closed I have been without for a long time. I was not sure if this would be any good but it absolutely was. I had to kind of improvise on the directions a bit because I wanted to use shrimp and some vegis instead of the beef that is recommended. I added some sliced carrots, bell pepper, and onion along with my shrimp and it was great! Just a couple things to note- the directions suggest marinating your meat ahead of time and simmering your dish for an hour or more. So it does require some pre planning. All seasoning needed are in the package.

Authentic taste. Use on beef shank or tails

You pay a premium compared to getting it from Singapore but it is fantastic. Everyone LOVES this and it is simple to make too. I use boneless beef short ribs and my instant pot to pressure cook the beef with beef broth (45 minutes on high) after sauntering it directly in the instant pot, then switching to regular cook for the potatoes and the finishing off coconut powder (about 20 minutes). Tastes even better the next day

I am very impressed with the taste, quality and how easy to cook with. I have used different brands but this is the best. Even my wife who is not a fan of rendang, thinks this is really good :) Basically, you can use any parts of the beef. First, marinade the beef with the paste overnight or at least 4 hours. I use the pressure cooker to tenderized the beef for about 25 mins. Then transfer the beef and sauce to a wok. Add the coconut powder and slow cook it till the sauce thicken and voila!!! You get a restaurant quality & taste rendang. I cook 2 boxes at a time, portioned them out and freeze the rest. Anytime I feel like having rendang, I just put them in the small pot, add a little water and then slow cook it for 10 mins till it's piping hot!

I lived in Asia for 3 years and one of my favorite cuisines was Indonesian/Malaysian. Both countries serve-up slightly different versions of Beef Rendang, which is one of my all-time favorites. When I first moved back to Chicago I didn't know of any restaurants that served this dish (I've since found two) so I attempted to make my own sauce, from scratch, following a recipe I'd found on-line. I don't know what I did wrong, but what came out didn't very closely resemble true Beef Rendang. A little later on I purchased a sauce packet in an asian grocery. No... it didn't quite have the same flavor either. Well, it's been 6 or 7 years since those failed attempts and low and behold, I stumbled upon the Prima Rendang Curry. De-licious! I followed the simple instructions and ... I have to say. It's pretty darn good!

I used to live in Malaysia and am always looking for dishes to replicate the amazing food I had in KL. This beef rendang has great flavor - that's for sure.I only gave it 4 stars because I found it overly sweet and a little too mild in heat. Plus, there were hard bits of leaves that were somewhat distracting.I wonder....would using a can of coconut milk cut the sweetness?But....the flavor was so good and the preparation was so darn easy, that I'm ordering more boxes to have on hand.And yes - I would serve this at Supper Club . I just wouldn't tell anyone how easy it was to make!I wonder....would using a can of coconut milk cut the sweetness?

So glad I ordered this. I found the taste to be quite authentic to what I sampled in Penang and from other Malaysian chefs. Easy prep and delicious! I am about to place my third order. I especially love it with chicken and I do use a bit less water than the instructions call for. Very easy to prepare, anyone can make magic with this!

As speciality dish from my county of origin