The origins of Rendang are rooted in the region of South East Asia around Malaysia and Indonesia. Both could equally claim Rendang as its own but perhaps it has become most commonly associated with Malaysian cuisine as it has more awareness in the West. Typically cooked drier than Thai curries, Yau's Rendang is designed to deliver the depth without the traditional 3-4 hour cooking time. Yau’s have done the hard work chopping and blending so all you need to do is marinate your meat and simmer gently for about 30 minutes, or to your preferred 'dryness'. Not just for beef, it works well with lamb or chicken too. For a vegan version use root vegetables and shorten cooking time. Typical shelf life from purchase 10-12 months.