Rendang is a spicy beef dish which originated from Indonesia, especially the ethnic group of Minangkabau people, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Rendang is also served among the Malay community. Rendang is traditionally prepared during festive occasions such as traditional ceremonies, wedding feasts and Hari Raya.
Although culinary experts often describe rendang as a curry, rendang is usually not considered as such in Indonesia since it is richer and contains less liquid than is normal for Indonesian curries. In 2018, rendang is officially recognised as one of 5 national dishes of Indonesia. Truly a rich chunky beef favourite
Also, pairs with Chicken, Vegetables, Seafood & Lamb
$7.00 – $36.00
For Maximum Freshness, Store In A Cool Dry Place
2 years
| Spice Mix | 100grams | 1kg |
| Cooking Oil | 70ml | 700 ml |
| Water | 400ml | 4 Ltr’s |
| Diced Chicken Pieces | 1 Kg | 10 Kg |
| Spice Mix | 100 grams | 1 kg |
| Pumpkin (Diced – 20x20mm cubed) | 300 grams | 3 Kg |
| Coconut Milk | 150 grams | 1.5 Ltr’s |
| Cook Loss | 5% | 5% |
| Total Yield | 1.8 Kg | 18 Kg |
| Pack | Retail Pack | Food Service Pack |
| Weight | 100 grams | 1 kg |
| Price Per Pack | ||
| Serves | 8 serves | 80 serves |
| Yield | 1.75 kg | 17.5 kg |
| Barcode | 9348630001495 | 9348630002492 |
Dehydrated vegetables (garlic, onion), maltodextrin (maize), sugars, spices (galangal, ginger, cardamom, cloves, coriander, cumin, turmeric, thickener (1422), hydrolysed vegetable protein (maize), rice flour, cilantro, salt, acidity regulator (330), colour (150a, 160c) yeast extract, canola oil, herb extract, vegetable extract
| Per 100 grams | |
| Energy | 1342kj |
| Protein | 6.5g |
| Fat, total | 1.7g |
| Fat, saturated | 0.5g |
| Carbohydrates | 66.1g |
| Sugars | 24.4g |
| Dietary Fibre | 5.7g |
| Sodium | 5303mg |
