“FOR INDONESIAN CURRIES AND SLOW-COOKED DISHES”.
Rendang spice comes from the Indonesian island of Sumatra and is the heart of the famous dish “Rendang Padang”. This traditional feast consists of slowly braised meat cooked in coconut milk and a rich blend of spices. The flavors combine the depth of Indian curries with the exotic freshness of Southeast Asia – a symbol of Indonesian culinary art.
Bold, complex and warm: chili and pepper bring heat, while ginger and galangal provide a fine freshness. Coconut and turmeric give the curry a gentle sweetness and earthy depth, rounded off by the slightly tangy accent of tamarind and lemongrass.
Ideal for beef, lamb or chicken curries. Mix 1 teaspoon of the blend per serving with shallots, garlic and coconut milk into a paste, sauté it and braise with meat. Also perfect for slow-cooked dishes or vegetarian curries with sweet potatoes or jackfruit.
Rendang comes from the Minangkabau people of Sumatra. The meat is braised until the coconut milk has cooked down almost completely – creating the dark, almost dry sauce that rendang is known for.
Ingredients
Onions, garlic, chili, galangal, coconut, coriander, cumin, turmeric, lemongrass.
