Spice mix for Indonesian Rendang
Best Before: 15/04/2024
Made in Indonesia
Shallot (32.2%), palm oil (8.3%), salt, chili (7.1%), garlic (15.3%), white pepper (6.3%), coriander (3%), ginger (3%), lemongrass (3%)
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.