A true classic from Indonesia. We have braised the rendang in coconut milk with ginger, sereh and laos, resulting in a deliciously flavourful, spicy and melt-in-the-mouth dish. Selamat Makan!
Au-Bain-Marie
Heat the rendang in the vacuum pack for 15 minutes at 85 °C.
Steamer
Heat the rendang in the vacuum pack for 15 minutes at 90 °C.
68% beef, spice paste (water, herbs and spices (ginger, sereh, laos, turmeric, coriander, cumin, cardamom, chilli pepper, cinnamon, cloves, chilies, nutmeg, mace), coconut milk (coconut milk, maltodextrin, milk protein), onion, garlic, sunflower oil, coconut, gula djawa (palm sugar, molasses), tamarind, candlenuts, salt, starch), coconut extract, starch, rice flour, dextrose, chickpeas, lemon pulp, bouillon powder (modified starch, onion, aroma, sugar, tomato, hydrolysed protein (rapeseed), burnt sugar, yeast extract, rapeseed oil, herbs and spices), invert sugar syrup, distilled vinegar, flavour enhancer (E621), ginger, natural aroma, paprika concentrate.
Nutritional values per 100g:
| Energy kJ | 553 |
| Energy kcal | 131 |
| Fat | 4,4 g |
| – of which saturates | 2,7 g |
| Carbohydrate | 6,7 g |
| – of which sugar | 2,6 g |
| Fibre | 0,9 g |
| Protein | 15,8 g |
| Salt | 1,0 g |
Frozen | store at -18° C. Defrost before cooking. Do not refreeze once thawed.
Shelf life after defrosting: 5 days.
Chilled | store at max 7° C.
Shelf life: 42 days.
