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Indonesian Rendang Gourmet Cooking Sauce

Product Size: 400g
Heat Rating
Spicy

Product Overview

Serves: 3 to 4
Shelf life: up to 18 months

 

Strictly no preservatives, no colourings, no artificial additives: no compromises

Authentic Indonesian Flavours for the Discerning Food Lover

Aromatic, dry-roasted spices are delicately overlaid with creamy coconut together with the tartness of tamarind, lime and galangal.

Cooking Guidelines

Indonesian Rendang Gourmet Cooking Sauce Serves 3 to 4. Kitchen to Table in 30 minutes
1) Heat 1-2 tablespoons of olive oil and stir-fry 700g of sliced sirloin or rump steak for 2 minutes
2) Stir in the Rendang Sauce and simmer very gently until the sauce has thickened and the beef is cooked and tender, about 20 minutes
3) Serve hot with rice or noodles
Indonesian Rendang Gourmet Cooking Sauce is also good with fish, chicken or lamb



£3.50
5 out of 5 based on 1 customer rating
(1 customer review)

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Dietary Requirements: Gluten Free Coeliacs

Water, Coconut Milk (36%), Coconut Powder (7%) (coconut milk, maltodextrin, sodium caseinate (milk)), Concentrated Lime Juice, Cornflour, Shrimp Paste* (Shrimp, Salt), Sunflower Oil, Sugar, Natural Thickener: Xanthan Gum, Sea Salt*, Tamarind*, Indonesian Seven Seas Curry Powder* (Coriander Seeds*, Cumin Seeds*, Celery Seeds*, Clove Buds*, Crushed Red Chillies*, Cassia*, Cardamom*) (0.3%), Lemongrass*, Vegetable Boullion Powder (contains celery), Turmeric*, Galangal*, Birdseye Chillies*, Kaffir Lime Leaves*

(* Seasoned Pioneers finest authentic seasonings)

Typical Values per 100g serving:
Energy 515kJ/125kcal, Fat 11.7g, of which saturates 9.3g, Carbohydrate 3.5g, of which sugars 2.2g, Fibre 1.8g, Protein 1.3g, Salt 0.3g

1 review for Indonesian Rendang Gourmet Cooking Sauce

  1. 5 out of 5

    (verified owner):

    We 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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