To prepare a delicious Cheffaro Rendang using the provided instructions, start by heating the wok and fragrantly sautéing the Cheffaro Rendang Paste. Introduce 1.3 kg of chicken cubes or preferred meat, frying them for 5 minutes under medium heat. Incorporate 200ml of water and stir-fry for an additional 5 minutes before covering and simmering the chicken for 20 minutes, remembering to stir intermittently to prevent burning. Transition to low heat, remove the lid, and add 200ml of fresh milk or 100ml of coconut milk, stirring until the mixture reaches a dry consistency. The result is a rich and aromatic Cheffaro Rendang, ready to be served hot and enjoyed.

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(Vegetable Oil (Palm Oil),Onion,Galangal,Lemongrass,Chili Powder,Sugar,Garlic,Salt,Monosodium Glutamate (E621),Ginger,Tamarind,Turmeric,Modified Starch (E1422),Kaffir Lime Leaf,Turmeric Leaf,Sodium Benzoic (E211))