Easy Rendang Chicken Recipe - utilising cooking paste as a marinade
Busy individuals may shy away from cooking Rendang dishes, as it is time-consuming and requires a lot of prep work. Additionally, the aromatic cooking paste calls for a medley of ingredients including ginger, galangal, turmeric leaves, lemongrass, garlic, tamarind, lime leaves, and more -some of which may not be easily available in some regions. Furthermore, it may not be feasible to obtain some of these hardly utilised ingredients. There are many ready-made cooking pastes available in the market that allow busy individuals to satisfy cravings without arduous efforts and extensive prep time. With simple instructions at the back of the packet, anyone - even those with barely any cooking experience - can cook a Rendang dish easily and efficiently. What I will be sharing in this post is not simply about cooking using store-bought cooking pastes, but utilising these pastes in a way that stretches its potential. Instead of using 300g of meat that the packet calls for, and throwing
