Description
Spice mix for Indonesian Rendang
Netto: 35g
Ingredients: Shallot (40%), palm oil, salt, chili (10%), garlic (6%), white pepper (4%), coriander (2%), ginger, lemongrass
Best before: 09/02/2026, 09/05/2026
Storage: Store in a cool and dry place
Country of origin: 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 |