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Stir-fry 220g Chicken Rendang Paste with 600g chicken (or beef) for 2-3 minutes over medium-high heat.
Simmer for 5-7 minutes and add 150ml coconut milk.
Chicken Simmer on low heat for 25-30 minutes until the meat is cooked and the sauce thicken (or Beef Simmer for 2½-3 hours or until the meat is tender).

Come join us on this delicious journey through time. Let Yumy Sos be your companion in the kitchen, as you explore the rich tapestry of flavors that have been cherished since the 1950s.