Indofood Bumbu Rendang (Beef in Chilli and Coconut Mix) - 1.60z (Pack of 6)

The Indofood Rendang mix has long been a shelf staple in our pantry. It is essential for the authentic Indonesian beef rendang with minimal effort and maximum flavor.**Taste and Authenticity:**The flavor profile of this mix is incredible. It captures the rich, complex, and slightly spicy essence of traditional rendang perfectly. The blend of spices is spot-on, creating a deep, savory, and aromatic curry that tastes like it has been simmering for hours. My family, who has experienced rendang in Indonesia, was impressed with how authentic it tasted.**Ease of Use:**This mix is incredibly user-friendly. The instructions are clear and straightforward, making the cooking process hassle-free. All you need is beef, coconut milk, some candle nut and fresh lemon grass and this mix, and you’re on your way to a delicious meal. It significantly reduces the preparation time without compromising on the authentic taste.**Packaging:**The packaging is convenient and keeps the mix fresh. It’s also compact, making it easy to store in my spice cabinet.**Overall:**I highly recommend the Indofood Rendang mix to anyone who loves Indonesian cuisine or wants to try something new and flavorful. It delivers authentic taste, and is easy to use.

Excellent instant sauce, I use this when I’m too lazy making the sauce from scratch. Delicious rendang sauce every single time!

I use it so many ways. I’ve marinated beef, chicken and pork with it so far. So flavorful, pungent, rich and almost floral and not at all salty too!

One of my favorite things to eat is Beef Rendang and I haven’t been able to find a good one since I moved to Los Angeles. I have been craving it badly and decided to make it myself but after looking at several recipes online it seemed like it was going to take a while to get ingredients together to make a batch - certainly not something I could make on a whim. I knew there had to be somewhere to find an easier way and checked ethnic food stores here and... nothing. I checked Amazon and, bingo! Simply put, this stuff is delicious - it made some of the best tasting rendang I have ever eaten. I made a double batch using two packets (and doubling water) and after cooking it made enough beef for 3-4 people. I prepped in my multi-cooker by boiling as directed and then followed directions (they are also in English using metric measurements) and instead of cooking slowly on cooktop I used the pressure cooker function set to high for 20 minutes and automatic pressure release. While the beef cooked I prepared some coconut rice using jasmine rice and subbing coconut milk for water. Once the beef was cooked I reduced the sauce to thicken (I’ll use a little less broth next time since I’m using the cooker) and within 30-45 minutes dinner was ready. This sauce is just a bit spicier and saltier than I’m used to but I liked the extra bump in flavor. I highly recommend this product and will be keeping it in stock in my pantry moving forward so I’ll be able to have rendang anytime I want - I think I’ll sub out chicken (an option suggested on the package) in the near future and give that a try as well.

I don't eat beef very often so we tweaked the recipe from my Indonesian friend so that it could be vegan or vegetarian. While low and slow makes this recipe develop stronger flavors, I have found you can make this recipe more quickly with tofu and still get really good flavor.Baked tofu Ingredients1 package of extra firm tofu, cut into small cubes and pressed1 TBSP olive oil1 TBSP soy sauce or tamari1 TBSP cornstarch or arrowroot starchA splash of rice vinegarRendang IngredientsBeef rendang packet2 cups beef or vegetable broth1 can full fat or low fat coconut milkCarrots, choppedPotatoes, choppedMixed bell peppers, half slicesAny additional veggies desiredShallot, diced1 stalk lemongrass, peeled and mincedThai basil or regular basilPreferred rice for servingSteps for tofu:Preheat oven to 400°F. Slice tofu into small cubes and press liquid out for approx 30 minutes or as long as you want(the drier the tofu the crispier it gets). Toss tofu in soy sauce, cornstarch, olive oil and rice vinegar. Spread out onto a baking sheet (I line the baking sheet with a silicone baking mat). Bake for 25 to 30 minutes or until golden brown, flipping halfway through.Steps for Rendang:Slice your veggies. Add rendang spice mix with broth and can of coconut milk to a pot/wok. Cook rendang mixture down about halfway. Add all the veggies and lemongrass to the wok, waiting so bell pepper is last so it won't get soggy. Cook mixture until all the carrots or potatoes are soft and sauce resembles a gravy consistency. Stir in the tofu pieces. Serve over rice and garnish with basil.

As a half-Indonesian student studying abroad, it's hard to find an Indonesian restaurant near campus. This sachet gives me a taste of home when I'm craving it!Flavor-wise it's not amazing compared to rendang you can get from a sederhana or makanan Padang back in Indonesia, but it's still very good for a seasoning packet. Just fry, add meat, fry some more, add water and coconut milk, then simmer and stir over 3-4 hours! Also, tip: USE CUBED BEEF SHANK OR CHUCK ROAST.I definitely recommend this for those wanting to try Indonesian food or are craving Indonesian food! I made this for my friends and boyfriend too and they all liked it a lot!