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INDOFOOD Rendang Instant Seasoning Mix for Beef in Rich Coconut & Spices 2.01oz (57g)

SKU: I-RISMBRCS-2.01OZ
$ 1.49
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BACKGROUND CHECK: 
• This product comes with 2.01 ounce of Rendang Instant Seasoning Mix for Beef in Rich Coconut & Spices per packed! 
• This product was imported directly from Indonesia!
• This instant seasoning mix is ​​the best option for your Rendang dish without having to go through all the trouble of preparing your own spices. Truly delicious with its distinctive aroma that is ready to serve in an instant

ALLERGENS:
This specific product contains Treenuts (Candlenut).

DIRECTION:
1. Prepare 500 g of beef, cut into pieces as desire.
2. Stir-fry 1 sachet Racik Instant Seasoning Mix for Beef in Rich Coconut and Spices until fragrant. Add beef, stir evenly until change in color and the juice comes out.
3. Add 2 cups of water (+500 mL). After the water has reduced, add 2 ¼ cups (+700 mL) coconut milk. Simmer for +1.5 hour on medium heat or until the beef is tender. Stir occasionally. Ready to serve.

INGREDIENTS:
Herbs & Spices (Shallot, Galangal, Garlic, Candlenut), Coconut Milk, Water, Salt, Chili, Sugar, Palm Oil, Flavor Enhancers (Monosodium Glutamate, Disodium Inosinate & Guanylate), Lactic Acid, Color (Caramel), Acetic Acid.

NUTRITION FACTS:
serving per pack
Serving Size 1 tbsp. (15g)
Amount Per Serving 
Calories 40

  % Daily Value*
Total Fat 2g 3%
         Saturated Fat 1g 5%
         Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1500mg 62%
Total Carbohydrate 4g 1%
         Dietary Fiber 1g 5%
         Total Sugar 2g
                  Includes 2g Added Sugar 3%
Protein 1g
Vitamin D 6mcg 30%
Calcium 31mg 3%
Iron 1mg 3%
Potassium 50mg 1%
* The Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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PRESERVATION METHOD:
Store in a cool and dry place and avoid direct sunlight.

DISCLAIMER

Product descriptions on our website and app are for informational purposes only. For more info, please visit here.

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