
Mama’s Rendang By Chef Mimi
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Heat up the cooking oil, sauté the blended item until the oil starts separating.
Add in fresh coconut milk, prawn, belimbing and let it simmer for 15 minutes in low heat.
Add in bird eye chilies and cook for another 10 minutes. Season and serve warm.
Heat up the cooking oil, sauté the blended item until the oil starts separating.
Add in fresh coconut milk, prawn, belimbing and let it simmer for 15 minutes in low heat.
Add in bird eye chilies and cook for another 10 minutes. Season and serve warm.
Facebook Instagram MAMA’S RENDANG BY CHEF MIMI Share on facebook Share on twitter Share on linkedin You might also be interested in these recipes Leave
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