Ingrediënten
Coconut cream, 20% spices (6% chillies, lemon grass, ginger, 4% galanga root, coriander, 0,7% cumin, pepper, cardamom), vegetables (onion, 4% garlic), sunflower oil, turmeric paste, fish sauce (ANCHOVY extract, salt, sugar), candle nuts, palm sugar, herbs (of which 0,8% coriander leaves), salt, potato starch, acid: lactic acid, 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) | 949 / 229 |
| Total fat | 18.2 g |
| saturated fat | 11.8 g |
| Carbohydrates | 11 g |
| of which sugars | 4.1 g |
| Proteins | 3.2 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, The Netherlands.
Consumer Support:Deze specificatie komt uit de database van PS in foodservice.
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