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Stir-Fry 200gm Dry Curry Paste (Rendang) with 1.2kg Chicken Till Fragrant. Add 100ml Water and 200ml Coconut Milk. Simmer Until Chicken is Cooked and Sauce is Thickened.
Once cooked, Serve While Hot.
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Find Fun Food
WSQ Food Safety Level 1
WSQ Food Safety Level 1
WSQ Food Safety Level 1
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