Rendang cury spice mix

Rendang is a rich curry from Indonesia, known for its deep, aromatic flavours. Chilli Farms’ spice mix offers a more saucy, coconutty version of traditional Rendang, capturing its essence while making it easy to recreate at home.

Cooking Overview:

This recipe focuses on preparing the curry sauce first, which can be frozen for future use. Protein or vegetables are cooked separately and added to the sauce before serving.

Cooking Method and Tools

• Stove Top: For curry sauce preparation.
• Blender: For making paste.

Overview

• Total Time for Sauce Making: 60 minutes (preparation & cooking)
• Yield: 1.5 litres of sauce, suitable for 2 kg of raw meat or 1.5 kg of cooked protein (fills approx. 5 takeaway containers).
• Spice Levels Available: Mild, Medium, Hot, Extra Hot, Reaper Hot
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Ingredients for Rendang Curry Sauce

• 40g Galangal
• 40g Garlic
• 40g Ginger
• 100g Lemongrass (white part)
• 1 Sachet of Chilli Farms Rendang Spice Mix
• 500ml Water
• 60g Desiccated Coconut
• 40ml Sunflower Oil
• 200g Onion
• 350ml Coconut Cream
• 170g Coconut Milk Powder
• 50g Tamarind Paste

Cooking Instructions

1. Prepare the Curry Sauce:

1. Gather Ingredients: Assemble all ingredients before starting.
2. Make Rendang Paste: Boil galangal, ginger, garlic, lemongrass, and Chilli Farms spice mix using the water mentioned in the ingredients list. Once it starts bubbling, switch off the flame, let it cool for 15 minutes, then blend into a fine paste.
3. Brown the Desiccated Coconut: Heat a saucepan over medium heat. Add desiccated coconut and stir continuously until it turns brown. Be careful not to burn it. Once done, transfer to a bowl and set aside.
4. Cook Onions: Add sunflower oil to the same saucepan. Add diced onions and sauté until light brown. Continue to cook on medium heat.
5. Add Paste: Add the paste made in step 2 and cook until the oil separates.
6. Incorporate Coconut: Add coconut cream, coconut milk powder, and browned desiccated coconut. Stir well until bubbles start to form.
7. Add Tamarind: Stir in tamarind paste and cook further until bubbles start to rise rapidly.

2. Cooking Proteins or Vegetables:

Below are guidelines for 1 kg of proteins. Adjust quantities as needed.

Meat (1 kg):

• Boil with 5g turmeric, 10g salt, and enough water to cover.
• Once tender, drain and add to the Rendang sauce. Simmer for a few minutes.

Potatoes (1 kg):

• Boil with 5g turmeric, 10g salt, and enough water to cover.
• Drain and add to the Rendang sauce. Simmer briefly.

Vegetables (1 kg):

• Blanch in 1.5 litres of boiling water with 5g turmeric and 10g salt.
• Drain and add to the sauce, simmering for a few minutes.

Spice Mix Ingredients

• Cinnamon Stick, Cloves, Star Anise, Green Cardamom, Kashmiri Red Chillies, Salt, and Sugar.

Allergy Information of Spice Mix

The spice mix is free from preservatives, MSG, gluten, dairy, lactose, nuts, peanuts, onion, garlic, egg, fish, lupin, sesame, shellfish, and soy.

Tips:

• Freezing Sauce: Prepare the full sauce recipe and freeze in portions for convenient future use.
• Customisation: Adjust ingredients like tamarind or lemon juice to suit your taste preferences.
• Serving Suggestion: Pair with basmati rice, naan, or roti for a complete meal.

Enjoy the authentic and bold flavours of Rendang Curry!

Product: Rendang cury spice mix

Spice Blend Ingredients:

Other Ingredients:

Additives:

Contains:

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Dietary Suitability:

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Dietary Suitability & Allergen Disclaimer:

At Chilli Farms, we take food safety seriously. We operate two kitchens, one for gluten containing products and one for gluten free products, and follow strict handling and cleaning procedures to reduce cross contamination.

Dietary claims including gluten free, nut free, dairy free, vegan, vegetarian, and no onion no garlic are based on the ingredients used and information provided by our suppliers.

Despite all reasonable care, our facility handles gluten, dairy, nuts, peanuts, sesame, soy, mustard, coconut, eggs, seafood, and spices. Trace allergens may be present.

Dietary and allergen information is provided as a guide only and is not medical advice.

If you have a severe allergy or medical condition, please contact us before ordering.

At Chilli Farms, we offer our dishes in five spice levels to cater to different preferences: Mild, Medium, Hot, Extra Hot and Reaper Hot.

Our spice levels are determined using an internal formula based on the amount of chilli powder added per litre. However, other ingredients in our recipes, such as spices, aromatics, and cooking techniques, may influence how you experience the spice.

Please note that our spice level definitions are unique to Chilli Farms and may not align with your personal spice expectations or experiences elsewhere. Additionally, spice tolerance varies for each individual, so we recommend choosing your spice level accordingly.

If you're unsure, we suggest starting at a milder level and adjusting in future orders. Enjoy the heat at your own comfort!

If you would like to discuss this further, please contact us.

Store spice mixes in a cool, dry place away from direct sunlight, heat, and moisture. Once opened, we recommend using the entire pouch at once to prepare the sauce and freezing any excess sauce for future use.

Shelf Life: For Click & Collect and Home Delivery orders, all products are supplied with a minimum of 45 days remaining before the best before or use-by date.

Scroll down to find:

1️⃣ Curry Sauce Cooking Guide

Simple, generic guidance on how to use our curry sauces.

2️⃣ Recipes & Cooking Ideas

Dishes made using Chilli Farms curry sauces — shared by our team and our customers.

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