Ingredients
Coconut cream, vegetables (onion, garlic), spices (ginger, 4% lemongrass, galangal root, coriander, cumin, cardamom, pepper, cinnamon, 0.3% cloves, chillies, mace, 0.2% 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
gluten containing grain
crustacean and shellfish
egg
fish
peanuts
soy
milk
tree nuts
celery
mustard
sesame
sulphite
lupine
molluscs
Preparation
Requirements (serves 3): 500 g rib steaks, diced • 165 g Bumbu Paste for Rendang • 500 ml water. Preparations: stir-fry the meat with a dash of oil over high heat until the meat is wellseared. 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
Verstegen Spices & Sauces BV
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