60 gm Tribal 65-70 gm Soya chunks (dry) 50 gm kale- sliced or shredded leaves 140 gm / 1 large yellow or red bell pepper - cut into small squares 250 - 280 ml water A pinch of salt A pinch of pepper
In a wok over low heat, add kale and Tribal paste and stir. Add peppers, water, soya chunks, salt and pepper and stir. Put the lid on and leave to cook for 8-10 minutes. Stirring in between cooking times. The soya chunks should be soft and has absorb the water. Once cooked, turn off the fire. Serve with rice or salad or as a tortilla filler or with chips.
60 gm Tribal 380 gm / 3 medium chicken thigh fillets - thinly sliced 180 gm / 1 medium courgette- cut into cubes 105 gm / 2 medium carrots - cut into matchstick size 10 ml / 1 tablespoon cooking oil 10 gm / A few stalks of coriander - chop or tear roughly A pinch of salt A pinch of pepper
In a wok over medium heat, add cooking oil. Once warm, add chicken thigh slices and slightly fry to seal the meat. Add Tribal paste and stir. Add courgette and stir. Add carrots then stir. Add salt, ground peppers and most of coriander. Leave a bit of coriander for garnishing. Cover the wok with a lid. Cook for about 5 minutes. Stir in between cooking times. Once cooked, turn off the fire. Plate it and add coriander. Serve with rice or plain noodles or as a tortilla filler or with chips.
40 gm Tribal 100gm (half of a large) courgette- cut into cube 75gm (half of a large) red pepper 300 gm pork - cut into small cube 1 red chilli (optional) - slice thinly 10 ml cooking oil A few stalks of coriander - chop or tear roughly A pinch of salt A pinch of pepper - Optional
In a wok over high heat, add cooking oil. Once warm, add pork cubes and stir and fry to seal the pork. Add Tribal paste and stir. Add red peppers and courgette, stir. Add salt and ground peppers if desired or you can add this at the end, if desired. Add chilli slices, if you want. Turn the fire to medium low and cover with a lid. Stir in between cooking times. Cook for 5-8 minutes. Once cooked, turn off the fire. Add coriander and stir. Serve with rice, plain noodles, as a tortilla filler or with chips.
2 tablespoon coconut cream or coconut milk (60% coconut content or more) 110 ml water 1 ½ tablespoon LaksaRomin 100-110gm choy sim/ pak shoy - cut 200-215 gm medium or firm tofu - cut into small cubes a pinch of salt - if desired
Using a wok or deep pan, add tofu cubes, LaksaRomin and coconut cream or if using coconut milk, only use the white fat. Leaving the can of coconut milk in the refrigerator will separate the fat.
Add water and turn on fire to medium, cover the wok.
Once simmer, stir and lower the fire and allow to simmer for 10 minutes. Stir in between cooking.
After 10 minutes, add salt if desired and add choy sim or pak choy. Stir until cooked.
Serve over a bowl of warm vermicelli noodles or rice.
1 kg - 1.3 kg roasting beef joint - cut to small bitesize (2x2cm ish!) cubes 1 jar Rendangerous Beef Set 100 ml water 200 gm of coconut white fat from 1 can coconut milk (60% coconut milk content minimum) 10 gm sugar
TIP: Use high content coconut milk of 60% coconut milk content minimum or more otherwise get 2 cans to make up that amount. Refrigerate the cans to separate the fat and scoop ONLY the white fat content at the top of the can/s. Discard the rest.
In a pot, preferably thick based or non stick, add the cubed beef,Rendangerous, coconut milk fat, water and mix. Cover the pot.
Turn on the fire to medium low and cook until simmering. Once simmering, lower the fire and allow to simmer further until sauce thickens. Stir twice or more in between cooking times. Once thicken, after 40-50 minutes of cooking add sugar and simmer for another 8-10 minutes.
Total cooking time is about 1 hour or until the meat is very tender. Skim some of the fat if needed.
Garnish with coriander leaves (optional). Serve with rice and vegetables/ salad or anything you fancy.
60gm LaksaRomin 1-2 tomato- cut into pieces 110 mushrooms - cubed 300-350 gm chicken breast or beef or Quorn 2 stalk spring onions or coriander - slice 10-15 ml cooking oil Pinch of salt Pinch of pepper
In a pan over medium heat, add cooking oil. Once warm, add chicken slices and stir to seal the chicken. Add, mushroom, tomatoes, LaksaRomin, salt and pepper then stir until cook. Add chopped spring onions or coriander and stir. Serve.