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The World Food Recipe Box

Let's Cook

Beef Rendang & Sticky Rice


Beef Rendang & Sticky Rice

Ingredients:

Allergens in bold

Beef Strips

Aromatic Spice Blend

Desiccated Coconut (Sulphites)

Lemongrass

Galangal

Crushed Garlic (Sulphites)

Crushed Ginger (Sulphites)

Red Chilli Flakes

Sautéed Onion Paste

Tomato Purée

Soy Sauce (Gluten, Soya)

Tamarind Chutney

Palm Sugar

Jasmine Rice

Lime Leaves

Star Anise

Coconut Milk

Nutritional Information:

Per serving: Energy (kcal) 851 Fat 39g of which saturates 22g Carbohydrates 89g of which sugars 17g Protein 54g Salt 2.31g

Recipe Description:

While the ingredients for rendang might look familiar to anyone well-versed in Indian or Thai food, their use in this dish has no precedent anywhere else. Rendang is unique to the Minangkabau people of Indonesia, who have been preparing it for hundreds of years. Beef is coated in a spice paste and simmered slowly in coconut milk until richly dark. Before refrigeration, it was the ideal food-on-the-go for merchants and travellers braving the tropical heat, but today it’s the highlight of Minang restaurants worldwide, where its intense, concentrated flavours and rich sauce have made it an international favourite.

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