Ingredients:
- 7-8 burger or brioche buns, toasted
- 450g boneless chicken thighs, cut into 7-8 pieces (or minced beef)
- 50g red onions, sliced
- 1 pack Woh Hup Rendang Curry Paste
- 1 sachet coconut cream powder (included)
- A dash of light soy sauce
- Cucumber (for garnish)
- Cherry tomatoes (for garnish)
- Lettuce leaves, rinsed (for garnish)
Preparation:
1. Add chicken/beef with 4 heaped tablespoons of Rendang Paste in a medium bowl and chill in fridge for half an hour.
2. Remove from fridge. (If using chicken) Coat with corn flour and leave for 5 mins then pan-try until brown on both sides. (If using beef) Divide and shape into 5-6 cm patties, then grill or pan-fry, 4 mins per side.
3. Heat pan with 1 tsp cooking oil, saute remaining Rendang Paste with onions, coconut cream powder and a dash of light soy sauce.
4. Slice burger buns in half, topwith lettuce, cucumber and tomato followed by meat patty and a heaped tablespoon of paste from step 3,spread evenly. Top with bun and serve.
