Indonesian Rendang
Indonesian Rendang
Indonesian food draws on influences from Indian and Chinese immigrants, merchants and passers-by. The popular Indonesian Rendang curry originates from the island of Sumatra. Here, the local Minangkabau people prepare it with much love and care for important festive occasions such as weddings and traditional ceremonies.
With ingredients such as cloves, cinnamon, cardamom, turmeric leaf, garlic, tamarind, onion and ginger, the Indian influences shine through in this festive curry. All these delicious spices, however, play second fiddle to the main flavours of roasted shallots and toasted coconut. The whole thing is lifted with aromatic lemongrass.
Whilst a traditional Rendang dish is a slow-cooked beef dish that is cooked and caramelized for hours in this spiced sauce until both marry together in a deeply flavourful caramelized dish, our Rendang is more sauce-like so the flavours can also work for other ingredients without the need for prolonged caramelizing. For that traditional Rendang, see the recipe below.
3 Simple Steps | Ready in 10 mins
Fry the spices and aromatics in 1 tsp of oil (taking care not to overheat the oil).
Add your fresh ingredients and stir fry for 2-3 minutes.
Stir in the paste, coconut sauce and 2 tbsp. of water and simmer for 3-4 minutes until the meat or veg is cooked to your liking.
Add chilli from the spices pouch for extra heat. Sometimes the coconut sauce separates, do not let this worry you.
Our Perfect Indonesian Rendang
Heat 1 tbs. oil in a solid bottomed pan, add half the beef (use 350g in total) and brown all over until caramelised, set aside and brown the remaining meat.
Place all the meat and the spices and aromatics from the small spice pouch in the pan - including the chilli if you would like extra heat. Pour in the Rendang paste and fry the meat in the paste for 1-2 minutes.
Add the coconut milk and 1 bruised lemongrass stalk (bash with a rolling pin and remove the tough outer leaves) and/or 3-4 kaffir lime leaves, torn into half.
Add 100ml water and bring to a boil. Simmer, covered, stirring often, until the meat is very tender and the sauce coats the meat, around 70-90 minutes.
Remove the lemongrass and serve hot.
What's Inside
Coconut Cream (41%), Water, Desiccated Coconut, Sunflower Oil, Shallots (3.5%), Tamarind Paste (3%), Raw Sugar, Ground and Whole Spices, Lemongrass (2%), Rice Flour, Salt, Red Chilli, Galangal Root (1%), Ginger, Fresh Turmeric Powder, Garlic, Tamarind Paste (1%), Dry Spices (1%), Sugar, Cumin Seeds, Shallot Powder, Fennel Seeds, Green Cardamom, Rice Flour.
For all allergens see ingredients in BOLD.
MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.
TYPICAL VALUES
| PER 100g | |
| ENERGY | 911kJ/220kcal |
| FAT | 19.0g |
| of which saturates | 13.0g |
| CARBOHYDRATES | 8.6g |
| of which sugars | 3.3g |
| FIBRE | 1.2g |
| PROTEIN | 2.2g |
| SALT | 0.7g |
Product Information
No artificial preservative, colouring or flavouring!
Suitable for vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
3 Simple Steps | Ready in 10 mins
Fry the spices and aromatics in 1 tsp of oil (taking care not to overheat the oil).
Add your fresh ingredients and stir fry for 2-3 minutes.
Stir in the paste, coconut sauce and 2 tbsp. of water and simmer for 3-4 minutes until the meat or veg is cooked to your liking.
Add chilli from the spices pouch for extra heat. Sometimes the coconut sauce separates, do not let this worry you.
Our Perfect Indonesian Rendang
Heat 1 tbs. oil in a solid bottomed pan, add half the beef (use 350g in total) and brown all over until caramelised, set aside and brown the remaining meat.
Place all the meat and the spices and aromatics from the small spice pouch in the pan - including the chilli if you would like extra heat. Pour in the Rendang paste and fry the meat in the paste for 1-2 minutes.
Add the coconut milk and 1 bruised lemongrass stalk (bash with a rolling pin and remove the tough outer leaves) and/or 3-4 kaffir lime leaves, torn into half.
Add 100ml water and bring to a boil. Simmer, covered, stirring often, until the meat is very tender and the sauce coats the meat, around 70-90 minutes.
Remove the lemongrass and serve hot.
What's Inside
Coconut Cream (41%), Water, Desiccated Coconut, Sunflower Oil, Shallots (3.5%), Tamarind Paste (3%), Raw Sugar, Ground and Whole Spices, Lemongrass (2%), Rice Flour, Salt, Red Chilli, Galangal Root (1%), Ginger, Fresh Turmeric Powder, Garlic, Tamarind Paste (1%), Dry Spices (1%), Sugar, Cumin Seeds, Shallot Powder, Fennel Seeds, Green Cardamom, Rice Flour.
For all allergens see ingredients in BOLD.
MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.
TYPICAL VALUES
| PER 100g | |
| ENERGY | 911kJ/220kcal |
| FAT | 19.0g |
| of which saturates | 13.0g |
| CARBOHYDRATES | 8.6g |
| of which sugars | 3.3g |
| FIBRE | 1.2g |
| PROTEIN | 2.2g |
| SALT | 0.7g |
Product Information
No artificial preservative, colouring or flavouring!
Suitable for vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
