Just when I thought I had finished reviewing the Heng’s range of spices and pastes that I had bought off Qoo10, I realised I still had this Nyonya Chicken Rendang Recipe and another Stewed Pork Belly Recipe sitting in my backlog and waiting to be shared, lol. Ok I’m sure these are the last two. ?
If you’ve missed out my previous recipe and review posts on other Heng’s products, here’s the list –
- Pepper Soup Herbs & Spices
- Pongteh Sauce
- Salt Baked Chicken Herbs & Spices
- Crispy XO Sauce (razor clam recipe)
- Crispy XO Sauce (scallop recipe)
All in all, I think Heng’s brand of pre-packed spices and pastes are pretty good in terms of flavours. They are not heavily seasoned and most of them do not contain MSG too so that gives me some flexibility to make adjustments while cooking. Convenient packs that are very reasonably priced too. Worth trying if you prefer time-saving and hassle-free cooking.
Heng’s is a Malaysian food brand but supermarkets or minimarts here in Singapore may not carry the full range of their products so the best way to get them is via the distributor’s store on Qoo10 which I’ve shared the link on every individual post.
This is the product I’m reviewing today. You can get this Nyonya Rendang paste on Qoo10. It’s priced at $2.30 per packet and it’s good for a 4-pax portion meal (based on my recipe below).
The Nyonya Chicken Rendang turned out really creamy and flavoursome. Very different from the regular Chinese curries because this had a lot of spice fragrance in it. So delicious and moreish. ???
- 1 pack Heng’s Nyonya Rendang Sauce 200g
- 1kg skinless chicken thighs
- 200ml coconut milk
- 120ml water