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*Slice bread* - Slice bread into desired slices - Toast the slices of bread until golden brown.
*Prepare the Rendang:* - Heat the vegetable oil in a large pan over medium heat. - Add the Tean’s Gourmet Paste for and cook for 2-3 minutes, stirring frequently, until fragrant. - Add the chicken pieces to the pan and stir to coat them in the paste. - Pour in the coconut milk and water, kaffir lime leaves, kunyit leaves and kerisik stirring to combine. - Bring to a boil, then reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
*Assemble the Toast:* - Generously spread the rendang mixture over each slice of toast. - Garnish with diced tomatoes, sliced cucumber and sliced cabbage
Enjoy your Open-Face Rendang Toast, a perfect fusion of traditional Malaysian flavors and a modern, convenient presentation!
