Indonesian Rendang Sauce (Cooking)
£ 4.25
Gluten free
100% natural
Hand packed in UK
Welcome the irresistible Indonesian flavours to your home. Our handcrafted Indonesian Seven Seas spice mix is tempered slowly with shrimp paste and tamarind paste. We then add the authentic Asian flavours of galangal, kaffir lime leaves and birds eye chillies to create an enriched coconut cooking sauce.
Indonesian Rendang Sauce is a revered staple across Indonesia, the world’s largest archipelago nation. In fact, back in 2011, CNN International ran a poll to find the ‘World’s 50 most delicious foods: Readers’ picks’. Beef rendang came in at number one!
Probably originating from an Indian curry dish that made its way from the Indian subcontinent to the island of Sumatra via trade routes, rendang has since spread far and wide via the many “padang” warungs you’ll find in just about any Indonesian town. It’s a must-try for any keen foodie or traveller.
Our Indonesian Rendang Gourmet Cooking Sauce is great when you want a meal within 30 minutes. It has a gentle, building heat that is perfect for those who enjoy a mild to medium curry. Serves 3 to 4 with a shelf life up to 18 months.
Try the authentic way with steak and mountains of rice!
Works well with:
✔ Beef
✔ Fish
✔ Prawns
✔ Tofu
✔ Chicken
Includes
Ingredients
Coconut Milk (44%), Water, Coconut Powder (9%) (coconut milk, maltodextrin, modified food starch), Sugar, Lime Juice Concentrate, Cornflour, Sunflower Oil, Shrimp Paste (crustaceans), Natural Thickener: Xanthan Gum, Sea Salt, Lemongrass*, Vegetable Stock, Tamarind Paste, Indonesian Seven Seas Spice Blend* (coriander seeds*, cumin*, celery seeds*, cloves*, red chillies*, cassia*, cardamom*), Turmeric*, Birdseye Chillies*, Galangal*, Kaffir Lime Leaves*
(* Seasoned Pioneers finest authentic seasonings)
Nutritional Information
Typical Values per 100g serving: Energy 694kj/167kcal, Fat 14g, of which saturates 11.6g, Carbohydrate 8.2g, of which sugars 4.2g, Fibre 1.1g, Protein 1.7g, Salt 0.9g
Video
Gluten free
100% natural
Hand packed in UK
Reviews
Verified ownerBought for a friend who loves it. Can't eat this myself as it has red peppers in.
Best ever curry sauce, great with left-over chicken for (almost) instant meal. Will definitely have this again.
Amazing flavours, took so little time to prepare (used left-over chicken, delicious.). Nearest thing to an instant meal!
Received our order within 2days. The aroma of the spices
we ordered when we opened the packaging was wonderful. We had the Sri Lankan curry sauce on Saturday with Chicken and Prawns and it was a real treat. All being well we are going to try Vietnamese Kho sauce on Saturday. Can’t wait to use the Fine Leaves and Cajun spices when we next make Jambalaya and Gumbo.
Verified ownerJust had this, my hubby says it’s the best curry he’s ever had. It’s a long time since we had Rendang and that was at a lovely restaurant in Soho many years ago. Beautiful sauce will definitely be buying again.
Very good, have yet to experience a bad sauce from this company.
Nothing has changed since my last review,
A truly wonderful creamy coconut sauce, I expected this to be a tad fiery, but was pleasantly surprised to find that the creamy coconut tempered the spices to a marvelous deliciousness, also the lime and tamarind help to cut through the cream; so enhancing the truly wonderful flavours of the sauce to come through.
Verified ownerI used to work in Indonesia and enjoyed their cuisine immensely and quite frankly this sauce is so close to the 'real' thing you couldn't taste the difference
Verified ownerThis is our favourite sauce with enough heat to make interesting without over powereing the subtle flavours
It is very versatile and equally at home with meat and/or meat
We usually buy ten at a time
This is the only sauce I do not make from scratch
Terry Jones
Verified ownerWe have only had time to try your Indonesian Rendang sauce and the Sri Lankan curry sauce so far. We thought they were both delicious. In particular the Sri Lankan reminded us with its authentic flavours of a very happy holiday spent there two or three years ago. Kind regards Tony Clayton
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