Description
Spice mix for Indonesian Rendang
Netto:
35g
Ingredients:
Shallot (32.2%), palm oil (8.3%), salt, chili (7.1%), garlic (15.3%), white pepper (6.3%), coriander (3%), ginger (3%), lemongrass (3%)
BB:
26/11/2024
Made in:
Indonesia
Preparation:
Boil 500g cubed beef/chicken until tender. Allow 2 cups of broth to remain in the pan. Add Bamboe Rendang and 65 ml thick coconut milk + 2.5 cups water, cook for 30 min. Simmer in low heat, stir occasionally until sauce has reduced to gravy.
Serve with rice.
Nutritional value per serving (8.75g):
| Energy | 25kcal |
| Fat | 1g |
| Saturated fat | 0g |
|
Protein |
1g |
|
Carbohydrate |
2g |
| Sugar | 1g |
| Salt | 340mg |