$22
116 in stock
Rendang is a dish originated from Minangkabau (a West Sumatra Island in Indonesia) produced from mostly beef, but can also be made with chicken, duck or buffalo. The primary recipe, is milk squeezed from coconut then cooked and stewed with the meat for up to 2 hrs to allow the meat and coconut to reduce and dry up to encrust the tender beef pieces, producing an intensely flavored dry curry which can last up to 4 months, whilst the more wetter one 2 months.
Other than the intense delicious flavours, Rendang itself is also a philosophy.These are derived from the 4 main cooking components of the curry which symbolize the four philosophies contained in the Minang Kabau society.
1. The first philosophy is derived from Dagiang (meat). The meat used in the manufacture of rendang, is traditionally beef. This symbolises the traditional tribal leaders in West Sumatra, the “Ninik Mamak”.
2. The second philosophy is derived from Karambia (coconut). Coconut is a symbol of the intellect, and the intellectuals.
3. The third philosophy is derived from Lado (chili), this symbolises the scholars, and the spicy and assertive way in which the teaching of religion takes place.
4. The last philosophy is cooking (spices) that symbolizes the whole of society Minang.
So, when you’re cooking a rendang variety, it is more the symbolism of an ancient culture and society from which it was born.
At the present time, the Rendang cuisine has been progressively expanding to include variations such as jackfruit (rendang Cubadak), rendang egg, potato rendang and rendang lung! So try adding a bit of this traditional Sumatran flavor into your curry reportoire.
Accompany with any of our sambals.
This 250g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
Stock
116 in stock
Nutrition Information
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Coriander Seed, Paprika, Chilli Powder, Turmeric
Ingredients:
Method:
In a blender, add lemon grass, kaffir lime leaves, galangal, salt and sugar and grind to a paste. Add water, if necessary. Bring coconut milk to boil in a saucepan. Add lemon grass paste, mix well. Add Beef Rendang Curry Masala, garlic, ginger, onion and stir. Bring to boil again, add beef and cook until tender. Cook uncovered until liquid has reduced and coconut cream has boiled down.
| Weight | 0.6 kg |
|---|---|
| Dimensions | 10.5 × 9 × 14 cm |
| Heat | |
| Size | 250g, 8.8oz |
| Barcode | "0799632177739" |
| Australian % Ingredients | 30 |
Coriander Seed, Turmeric, Cinnamon, Cumin Seed, Chilli, Fenugreek Seed, Pepper, Cloves, Mustard Seed
Here’s the recipe to make a great curry:
https://mudgeerabaspices.com.au/recipe/bombaywalla-curry-recipe/
Pit Brothers Gravy Tasty Chicken offers a rich, flavourful base for creating the perfect accompaniment to your chicken dishes. Just add water to this blend for a gravy that enhances roasts, mashed potatoes, and more, with a homestyle taste.
You’ll go Bananas over this sauce.
Banoffee sauce is a sweet, creamy caramel-like flavoured sauce It is typically used as a topping for desserts, particularly banana cream pies or cakes, but can also be used to add flavour to ice cream, pancakes, or waffles. VEGAN and DAIRY FREE for all to enjoy!
Instant dessert in a bottle, a little fancy!
Great as a gift or just for yourself. Presented in a gift box, this pack includes one of each of the following:
Life’s too short for an average lunch selection, this ultimate bundle is your “must have” kit with 2 products featuring fabulous Australian pineapple. Aztec Relish and Hawaiian mustard are the perfect pair for your diggity best hotdog and try Az’atar for an added twist to a salad or a toasted focaccia with olive oil. Throw a shrimp on the bbq to get the most out of Tropical Zing! Lunch is at your place!
Chive Flakes (20g) provide a mild, onion-like flavour that’s perfect for adding a fresh touch to soups, salads, and potato dishes. These dried flakes are a convenient way to incorporate the taste of fresh chives into your cooking without the need for chopping.
This North Indian curry originates from the where the Taj Mahal is located in India.
This spicy lamb curry, featuring coconut milk, is excellent used also with beef, goat or chicken.
This 250g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
This Thai Green curry is used by making it into a paste and then cooking with coconut cream.
If you want to increase the heat of this curry when making the paste, add some green peppercorns (optional) and/or green chilli into the paste.
Cook traditionally with chicken, seafood and vegetables.
This 240g jar will cook with approximately 8kg of meat, vegetables or seafood – 40 servings.
Galangal powder is aromatic and is an important ingredients in making delicious Green and Red Thai curry, Rendang curry and traditional Asian cuisines such as Tom Yum soups. Galangal flavours are warm and earthy with citrusy undertones.
Do you remember Grandma’s famous Rhubarb Pie at Christmas?
Here are all those same classic flavours in a sauce made specifically for ice cream. Yum!
Deliciously tart and sweet with a biscuity base. Would be great on a home-made apple pie!
Instant dessert in a bottle.
Origin: India
Celery powder is a natural seasoning that is made by grinding dried celery seeds into a fine powder. It is often used as a replacement for traditional table salt, as it has a salty flavour but contains less sodium. Celery powder is commonly used as a seasoning in sausage, bacon, and other cured meats, as it has natural preservative properties that help to extend the shelf life of these products. Additionally, it is often used as a flavour enhancer in soups, stews, and other savoury dishes. Celery powder can also be used as a natural food colouring agent, as it imparts a light green colour to foods. Overall, celery powder is a versatile and healthy ingredient that can be used in a variety of culinary applications.
Bay Leaf (Laurel) Whole Semi Select are hand-selected for quality, offering a subtle, herbal flavour to culinary creations. Essential in stocks and marinades, they’re a fundamental ingredient in a variety of cuisines.
A popular Indian blend of spices with warm, fragrant, earthy and sweet spices. Garam masala is mostly used to flavour soup recipes, stews, curries, and more
Origin: Blended with 10% local and 90% imported ingredients.
Ingredients: cCoriander Ground, Cumin Ground, Mixed Spice, Nutmeg Ground, Cinnamon Ground, Pimento Ground, Cloves Ground, Cardamom Ground,
Ginger Ground, Fennel Ground, Pepper Black Ground
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Tania Marsh (verified owner) –
I have been wanting to try a beef rendang for a long time. This spice mix was perfect! The rendang lived up to my expectations – totally delicious and worth the extra effort.
tracey –
Thats great, thanks for letting us know! Keep enjoying!
Sabine Engelhardt (verified owner) –
This spice mix is so delicious would recommend everyone to try it
Reksat –
The Spices were received very promptly. Though I haven’t used the Rendang Curry yet, I am very happy with the aromas from the jar AND very appreciative that the jar was 100% FULL. You rarely see a food container Full. Well Done Flavour & Spice
Astrid (verified owner) –
Prompt delivery and the curry turned out good.