*This item will be supplied with at least 6 months above shelf life (i.e. 6 months until used by date, best before date or expiry date), with the shelf-life date being the date printed on or affixed to the item’s packaging by the manufacturer.

Product Description

Dollee Rendang Paste 200gm - DOL1003

Dollee also takes great pride in bringing the joy of our culturally rich Malaysian cuisine to homes both in Malaysia and all over the world

Dollee’s vision is in bringing Easy and Convenient Malaysian cuisine into everyone’s homes without compromising on Authenticity and Taste.

• Developed from age old family heritage recipes
• Combining traditional methods and modern manufacturing standards for the best flavours and qualities
• Use the finest quality fresh aromatics, herbs, spices and other ingredients
• So versatile A delicious quick meal for everyone in minutes

Dollee Rendang ties with Curry Laksa as the second top seller of the range It can be easily enjoyed anytime in 25 minutes with Dollee Rendang Paste

• Versatile rendang paste for ingredients of your choice chicken, red meat, tofu and more
• Cooked rendang chicken/meat/tofu are delicious in wraps, on pizzas, with pasta and more
• No MSG added

Rendang is a drier concentrated curry with stronger notes of aromatic lemon grass flavour. Just add chicken or beef to Dollee Rendang Paste with some water and coconut milk for this delicious dish.

Contains Soy and Nuts. Gluten Free.

Cooking Instructions

Serves: 5-6

Prep. Time: 25 mins

Ingredients:

1. 1 packet Dollee Rendang Paste
2. 1.2kg chicken or beef
3. 50ml or sufficient water for simmering
4. 100ml coconut milk or fresh/low fat milk

1. Stir fry 1 packet of Dollee Rendang Paste with 1.2kg chicken or beef pieces (cut to preferred size).
2. Stir in 50ml of water and simmer until meat is tender. Stir occasionally and gradually add water as required if dish gets too dry when simmering.
3. Stir in 100ml coconut milk or fresh/low fat milk. Bring to quick boil and remove from fire. Serve hot with rice or bread.

Tips

1.  For best flavour:
   • Simply excellent when meat (chicken or beef) is simmered and stewed until practically falling apart and deliciously tender to the bite.
   • Enhance flavour further by stirring in shredded Kaffir Lime Leaves just before serving.
   • Tastes best when made with coconut milk with a fat content of 25% or higher. Low fat milk tastes great as a healthier alternative.
   • Serve hot.
2. Spice Level:for a milder curry, simply add slightly more coconut or fresh/low fat milk than required by the recipe.
   • for a milder curry, simply add slightly more coconut or fresh/low fat milk than required by the recipe.

Dollee Curry Laksa Paste 200gm - DOL1002

Dollee also takes great pride in bringing the joy of our culturally rich Malaysian cuisine to homes both in Malaysia and all over the world

Dollee’s vision is in bringing Easy and Convenient Malaysian cuisine into everyone’s homes without compromising on Authenticity and Taste.

• Developed from age old family heritage recipes
• Combining traditional methods and modern manufacturing standards for the best flavours and qualities
• Use the finest quality fresh aromatics, herbs, spices and other ingredients
• So versatile A delicious quick meal for everyone in minutes

Fighting with Rendang for second place, Dollee Curry Laksa is quick and easy for a quick meal at home or family gatherings. Just add water and coconut milk for a satisfying spicy and creamy broth on your favourite noodles.

Curry Laksa is a spicy creamy noodle soup poured on a bowl of noodles for a delicious meal. Just add water and coconut milk to DOLLEE’s Curry Laksa Paste and enjoy.

Contains Soy and Nuts. Gluten Free.

Cooking Instructions

Serves: 5-6

Prep. Time: 15 mins

Ingredients:

1. 1 packet Dollee Curry Laksa Paste
2. 1400ml water
3. 200ml coconut milk
4. 100g tofu puff
5. Rice Vermicelli or Yellow Noodles
6. Bean Sprouts
7. Ingredients of your choice such as steamed chicken, cooked prawns or fish balls*
8. Mint leaves

1. Mix 1 packet of Dollee Curry Laksa Paste in 1400ml boiling water.
2. Add 200ml coconut milk and 100g fried tofu puff and bring to a quick boil.
3. Distribute blanched yellow noodles or rice vermicelli and bean sprouts into 5 bowls.
4. Top with ingredients of your choice such as steamed chicken, cooked prawns or fish balls. Garnish with mint leaves.
5. Pour hot Curry Laksa Soup into the bowls of noodles and serve hot.

Tips

1. Be absolutely creative with the recipe!
   • Try a variety of noodles or even pasta.
   • Top noodles with leftover roast meat, blanched seafood, different vegetables or even a can of sardines or tuna*.
   • Garnish the dish with mint leaves, parsley or fried shallots for different elements of flavours.
   • Squeeze in half a lime for added tanginess.
2. Tastes best when made with coconut milk with a fat content of 25% or higher. Low fat milk tastes great as a healthier alternative.
3. Serve hot.
4. Spice Level:
   • for a milder curry, simply add slightly more coconut or fresh/low fat milk than required by the recipe.

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