Kumar's Bumbu paste for Rendang 500 g beaker
Ingredients
Coconut cream, vegetables (onion, garlic), spices (ginger, 4% lemongrass, galangal root, coriander, cumin, cardamom, pepper, cinnamon, 0.3% cloves, chillies, mace, nutmeg), 7% turmeric
puree, grated coconut, sunflower oil, 3% palm sugar, tamarind puree (tamarind, water, preservative: potassium sorbate), candle nuts, salt, herbs, (of which 0.3% bay leaves), potato starch, preservative:
potassium sorbate.
Allergens
Nutrients
| Product | |
|---|---|
| Per 100 (g) | |
| Energy (kJ/kcal) | 1050 / 253 |
| Total fat | 19.1 g |
| saturated fat | 12.4 g |
| Carbohydrates | 14.3 g |
| of which sugars | 5.7 g |
| Proteins | 3.4 g |
| Salt | 2.1 g |
Preparation
Requirements (serves 3): 500 gRib steaks, diced • 165 g Bumbu Paste for Rendang • 500 ml water. Preparation: Stirfry the meat with a dash of oil over high heat until the meat is well-seared. Add the Bumbu Paste for Rendang and the water, mix well to combine and cook together briefly. Simmer the Rendang over low heat until cooked through (at least 2 hrs).
Contact details
P.O. Box 11041, 3004 EA Rotterdam, The Netherlands.
Consumer Support:This specification comes from the database of PS in foodservice.
The manufacturer of this product is responsible for the accuracy of the data. Disclaimer