Bamboe
Bamboe Rendang Spice Mix For Indonesian Rendang 36g
Bamboe Rendang Spice Mix For Indonesian Rendang 36g
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Rendang is a very popular rich tasting meat dish in Indonesia.
Originated in Sumatra, it was served at occasions to honour guests. In 2011 it was named by CNN as the number one dish of the 50 Most delicious Foods in the world. It is cooked slowly in coconut milk and rich spices until the sauce becomes thick in consistency.
Rendang Ingredients are coriander, pepper, lemongrass, ginger, turmeric, galangal, chilli, shallots and garlic.
Product Of Indonesia
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Established in 1968 in Surabaya, Indonesia, PT Bamboe Indonesia began its journey in a modest home kitchen, aiming to assist housewives in preparing authentic Indonesian meals with ease. Recognizing the rich tapestry of Indonesia’s culinary heritage, the company introduced ready-to-cook spice mixes that encapsulate the nation’s diverse flavors.
Our Growth
Over the decades, PT Bamboe Indonesia has evolved into a leading manufacturer of instant spice mixes, renowned for quality and authenticity. Our commitment to using only natural ingredients—free from extracts, essences, and artificial colors—ensures that every product delivers genuine taste and health benefits.
Global Presence
Today, our products are cherished not only across Indonesia but also in neighboring countries, Australia, Hong Kong, Japan, South Korea, the United States, Saudi Arabia, and parts of Europe. This global footprint reflects our dedication to bringing the true essence of Indonesian cuisine to kitchens worldwide.
Shallots, Garlic, Salt, Vegetable oil, Coriander, Ginger, Lemongrass, Pepper, Natural Ingredients.
Serves 4 · 1 packet Bamboe Rendang · 500g (1.1 lb) beef shank, cut into pieces · 200ml thick coconut milk* · 800ml water* 1. Mix Bamboe Spice Paste with thick coconut milk* & water and bring to a boil. 2. Add meat and cook for 45 – 60 minutes over medium het (uncovered), stirring occasionally, until meat is tender and sauce has thickened. 3. Add sugar & salt to taste. Serve hot with rice. Variations: Chicken, peeled hard-boiled egg, vegetables, beef ribs or lamb may be used as substitute. Adjust cookng time accordingly. Note: For chicken, egg and vegetable, use only 100ml coconut milk & 400ml water (500ml fresh coconut milk) to cook.
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