I've just put this in my slow cooker (beef fillet so needs ages to cook) and frankly, the paste tastes disgusting. I only added half the brown sugar (no palm sugar) and half the salt, but the paste tastes over sweet and far too salty. I've added a lot more coconut milk because the slow cooker is massive so needs the surface covering (150g wasn't going to touch it). That should've watered down those excessive tastes, if anything! It will be interesting to see how this turns out.... I know nothing about authentic rendang, but the mix struck me as pretty odd for anything considered a curry. I'm nervous!