Rendang is a very popular rich tasting meat dish in Indonesia. Originated in Sumatra, it was served at occasions to honor guests. In 2011 it was named by CNN as the number one dish of the 50 Most delicious Foods in the world. It is cooked slowly in coconut milk and rich spices until the sauce becomes thick in cosistency. Rendang Ingredients are coriander, pepper, lemongrass, ginger, turmeric, galangal, chilli, shallots and garlic.
Shallots, Garlic, Salt, Vegetable oil, Coriander, Ginger, Lemongrass, Pepper, Natural Ingredients.
Serves 4 · 1 packet Bamboe Rendang · 500g (1.1 lb) beef shank, cut into pieces · 200ml thick coconut milk* · 800ml water* 1. Mix Bamboe Spice Paste with thick coconut milk* & water and bring to a boil. 2. Add meat and cook for 45 - 60 minutes over medium het (uncovered), stirring occasionally, until meat is tender and sauce has thickened. 3. Add sugar & salt to taste. Serve hot with rice. Variations: Chicken, peeled hard-boiled egg, vegetables, pork/beef ribs or lamb may be used as substitute. Adjust cookng time accordingly. Note: For chicken, egg and vegetable, use only 100ml coconut milk & 400ml water (500ml fresh coconut milk) to cook.
|Country of Origin||INDONESIA|
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