• 100-Percent vegetarian
• No Added MSG
• No Added Coloring
• Cholesterol Free
• Halal-certified

(Net weight: 120g)

Preparation: 200 ml (1 bowl) water. 200 Vegetarian Mutton, 150 gm potatoes and 50 gm shredded young coconut. 200 ml thick coconut milk.

Cooking Method:
1. Stir-fry the shredded coconut in the hot wok without oil over a low heat until aromatic and golden brown. Dish out.
2. Peel the potatoes and cut into pieces. Deep-fry in the hot oil until golden brown. Remove, drain well and leave aside. 
3. Heat up 1 tbsp oil in the hot wok, pour in 1 packet of Nyor Nyar Vegetarian Rendang Curry Paste and stir-fry over a low heat until aromatic. Add in vegetarian mutton and potatoes, toss well.
4. Lastly, pour in water and coconut milk, bring to the boil. Simmer over a low heat until the curry gravy is almost absorbed. Add in shredded coconut, toss well. May add in shredded kaffir lime leaves as one prefers, mix well. Remove from heat, serve hot. 

Ingredients: Vegetable Oil, Vegetarian Curry Powder, Chilli, Lemongrass, Galangal, Turmeric, Ginger, Salt, Turmeric Leaf and Sugar. Non-dairy creamer included.