Seasoning Indonesian Rendang Curry
Made in Indonesia
Best Before: 07/04/2022
Shallot (39%), palm oil, salt, chili (9%), garlic (6%), white pepper (3%), coriander (2%), ginger (1%), lemongrass (1%)
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.