Indonesian Rendang


                  
                    Indonesian Rendang

                  
                    Indonesian Rendang

                  
                    Indonesian Rendang

                  
                    Indonesian Rendang

Indonesian Rendang

3 Simple Steps | Ready in 10 mins
Two serve Medium
Deliciously warming and full-bodied, this curry is richly flavoured with a carefully selected mix of ingredients. Perfect slow-cooked with beef, but also delicious with chicken, mushrooms, tofu, aubergine, lamb or duck.
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Two serve Medium
Sale price

( / )
Regular price
£3.10
113p per 100g
Sale price

( / )
Regular price
£3.10
113p per 100g
Free delivery for orders over £25
Free delivery
We deliver within 48 hours
On all orders over £25
Deliciously warming and full-bodied, this curry is richly flavoured with a carefully selected mix of ingredients. Perfect slow-cooked with beef, but also delicious with chicken, mushrooms, tofu, aubergine, lamb or duck.
Cooking Instructions

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


Water, non EU Coconut Milk Powder (19%), Desiccated Coconut (9%), Sunflower Oil, Shallots (3.5%), Tamarind Paste (3%), Palm Sugar, Ground and Whole Spices, Lemongrass, Rice Flour, Salt, Red Chilli, Galangal Root, Ginger, Fresh Turmeric Root, Garlic, Whole MILK Powder.

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.

Information
The Spice Tailor
Cooking Instructions
Tailor to Taste
Ingredients
Nutritionals
Product Information

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


Water, non EU Coconut Milk Powder (19%), Desiccated Coconut (9%), Sunflower Oil, Shallots (3.5%), Tamarind Paste (3%), Palm Sugar, Ground and Whole Spices, Lemongrass, Rice Flour, Salt, Red Chilli, Galangal Root, Ginger, Fresh Turmeric Root, Garlic, Whole MILK Powder.

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.

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