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Indonesian Rendang

Indonesian Rendang

3 Simple Steps | Ready in 10 mins
Deliciously warming and full-bodied, this curry is richly flavoured with a carefully selected mix of ingredients. Perfect slow-cooked with beef, but also delicious with chicken, mushrooms, tofu, aubergine, lamb or duck.
THE SPICE TAILOR - SERVE
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Indonesian food draws on influences from Indian and Chinese immigrants, merchants and passers-by. The popular Indonesian Rendang curry originates from the island of Sumatra. Here, the local Minangkabau people prepare it with much love and care for important festive occasions such as weddings and traditional ceremonies.

With ingredients such as cloves, cinnamon, cardamom, turmeric leaf, garlic, tamarind, onion and ginger, the Indian influences shine through in this festive curry. All these delicious spices, however, play second fiddle to the main flavours of roasted shallots and toasted coconut. The whole thing is lifted with aromatic lemongrass.

Whilst a traditional Rendang dish is a slow-cooked beef dish that is cooked and caramelized for hours in this spiced sauce until both marry together in a deeply flavourful caramelized dish, our Rendang is more sauce-like so the flavours can also work for other ingredients without the need for prolonged caramelizing. For that traditional Rendang, see the recipe below.

Cooking Instructions

3 SIMPLE STEPS | READY IN 10 MINS


Sometimes the coconut sauce separates, do not let this worry you!

  1. Heat 1 tsp oil in a pan for 20 seconds (take care not to overheat). Fry the spices (use the chilli from spice pouch for extra heat).
  2. Add your fresh ingredients and stir fry for 3-4 minutes, add the paste and cook for another minute.
  3. Stir in the coconut sauce and cook until the sauce has reduced and clings a little to your ingredients for a semi dry curry.

Our Perfect Indonesian Rendang


  • For a classic rendang, slow cook with cubes of beef until semi dry and finish with a handful of toasted desiccated coconut.
  • Also delicious with shitake mushrooms, fried tofu, aubergines, chicken, lamb, duck and everything.
  • For added umami, stir in a teaspoon of fish sauce.
  • Serve with jasmine rice, basmati rice or flatbreads.

What's Inside


Coconut Cream (41%), Water, Sunflower Oil, Desiccated Coconut, Lemongrass (2%), Salt, Raw Sugar, Tamarind Paste (1%), Red Chilli, Dry Spices (1%), Sugar, Galangal Root (1%), Cumin Seeds, Ginger, Shallot Powder, Fennel Seeds, Garlic, Green Cardamom, Rice Flour, Turmeric Powder.

For allergens see ingredients in BOLD

MAY CONTAIN TRACES OF MILK, MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.

NUTRITION INFORMATION

Serving per Package: 2 or 3
Serving size: 137.5g [for 2 serves]
or 91g [for 3 serves]
TYPICAL VALUES PER 137.5g SERVING PER 91g SERVING PER 100g
Energy 1380kJ 910kJ 1000kJ
Protein 3.3g 2.23g 2.4g
Fat 31.4g 20.7g 22.8g
Saturated Fat 20.6g 13.7g 15.0g
Carbohydrate 7.8g 5.2g 5.7g
Sugars 4.7g 3.1g 3.4g
Sodium 826mg 547mg 601mg

Product Information


No artificial preservative, colouring or flavouring!

Suitable for vegetarians.

Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.

DO NOT use if pouch is bloated or leaking.

Produced and packed in India.

Information
Cooking Instructions
Tailor to Taste
Ingredients
Nutritionals
Product Information

3 SIMPLE STEPS | READY IN 10 MINS


Sometimes the coconut sauce separates, do not let this worry you!

  1. Heat 1 tsp oil in a pan for 20 seconds (take care not to overheat). Fry the spices (use the chilli from spice pouch for extra heat).
  2. Add your fresh ingredients and stir fry for 3-4 minutes, add the paste and cook for another minute.
  3. Stir in the coconut sauce and cook until the sauce has reduced and clings a little to your ingredients for a semi dry curry.

Our Perfect Indonesian Rendang


  • For a classic rendang, slow cook with cubes of beef until semi dry and finish with a handful of toasted desiccated coconut.
  • Also delicious with shitake mushrooms, fried tofu, aubergines, chicken, lamb, duck and everything.
  • For added umami, stir in a teaspoon of fish sauce.
  • Serve with jasmine rice, basmati rice or flatbreads.

What's Inside


Coconut Cream (41%), Water, Sunflower Oil, Desiccated Coconut, Lemongrass (2%), Salt, Raw Sugar, Tamarind Paste (1%), Red Chilli, Dry Spices (1%), Sugar, Galangal Root (1%), Cumin Seeds, Ginger, Shallot Powder, Fennel Seeds, Garlic, Green Cardamom, Rice Flour, Turmeric Powder.

For allergens see ingredients in BOLD

MAY CONTAIN TRACES OF MILK, MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.

NUTRITION INFORMATION

Serving per Package: 2 or 3
Serving size: 137.5g [for 2 serves]
or 91g [for 3 serves]
TYPICAL VALUES PER 137.5g SERVING PER 91g SERVING PER 100g
Energy 1380kJ 910kJ 1000kJ
Protein 3.3g 2.23g 2.4g
Fat 31.4g 20.7g 22.8g
Saturated Fat 20.6g 13.7g 15.0g
Carbohydrate 7.8g 5.2g 5.7g
Sugars 4.7g 3.1g 3.4g
Sodium 826mg 547mg 601mg

Product Information


No artificial preservative, colouring or flavouring!

Suitable for vegetarians.

Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.

DO NOT use if pouch is bloated or leaking.

Produced and packed in India.

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