Ingrediënten
Coconut cream, 21% spices (6% ginger, galanga root, 4% chillies, lemon grass, coriander, 1% cumin, cardamom, pepper), vegetables (onion, garlic), sunflower oil, fish sauce (ANCHOVY extract, salt, sugar), candle nuts, palm sugar, salt, potato starch, turmeric paste, 1% lime leaves, acid: lactic acid, paprika concentrate, preservative: potassium sorbate, water.
Allergenen
gluten containing grain
crustacean and shellfish
egg
fish
peanuts
soy
milk
tree nuts
celery
mustard
sesame
sulphite
lupine
molluscs
Nutrients
| Product | |
|---|---|
| Per 100 (g) | |
| Energy (kJ/kcal) | 974 / 235 |
| Total fat | 18.7 g |
| saturated fat | 11.9 g |
| Carbohydrates | 11.2 g |
| of which sugars | 4.6 g |
| Proteins | 3.3 g |
| Salt | 2.5 g |
Bereidingswijze
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).
Contactgegevens
Verstegen Spices & Sauces BV
P.O. Box 11041, 3004 EA Rotterdam, NL
Consumer Support:Deze specificatie komt uit de database van PS in foodservice.
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