BamboeRENDANG - INDONESIAN DRY CURRY PASTE - INDONESIAN INSTANT SPICES - 6 x 1.2 OZ /36 g - Product of Indonesia by Bamboe

Good flavor for both meat and vegetarian dishes.This is a new brand to me. I generally don't like buying food products on line, but rendang flavorings have become hard to find where i live, so I gave Bamboe a try. So far, so good.

I used this when I lived in Indonesia and while it is not as good as the original it is pretty close. Don't follow the instructions though. I used three packets for 4.5 lbs of beef. Velveting the beef is good (Google that) if you use cheap cuts. Then using a minimal amount of water boil the beef in a wok, add some chopped chilies if you like it spicy. When the water is just about gone add unsweetened coconut milk (one can for 4.5lbs of beef and three packets) and shredded unsweetened coconut. Simmer until its reduced to a thick sauce. Enjoy!!I make a lot because it doesn't last long with second's and thirds! lol

I’ve been using different rendang mixes for well over 40 years and we love this brand. I usually use stew meat that I’ve clean most of the fat off of before browning it. We use a can each of coconut milk and cream per pack. I usually make 6-7 pounds of meat at a wack and use a packet of seasoning per pound. I also cook (simmer) mine for no less than 6 hours. At the halfway mark we taste it and then usually add an extra packet of seasoning and another can of coconut cream. My husband loves the extra coconut flavor. Once it cools off we put the whole pot in the fridge overnight. The next day most of the fat will settle at the top of the pan in a hard layer which we remove. Usually half of the finished rendang goes to whatever party we are attending at the time but I make a big batch so that we can freeze some for a quick dinner later. My husband seal a meals it and it freezes very well. Indofoods also make this but it is a little spicier. We usually use both brand together to even out the heat. I hope this helps!

Made rendang with this mix and I'll say it does the job. It doesn't taste as good as rendang from a Padangnese restaurant in Indonesia obviously but it does save the hassle of having to scour for and prep the ingredients to make rendang at home. Definitely add lemongrass stalks if you have them, and a good dose of coconut milk is a must.Decent. Far easier than truly making rendang from scratch if you don't have any Indonesian restaurants near you.

I have purchased this many times. Delicious.

I enjoy Indonesian rendang. What else to say? The great thing about it is that it is not spicy so that I can use it to cook for my children who cannot tolerate spicy food. If I want it spicy, I can always add it on.

This came out better than some others I have tried making at home. The recipe on the back seems incomplete. First of all I slow cook (braise) the meat for 5-6 hours in a crockpot with the spice packet and enough water to cover the meat, which breaks it down to be softer and helps it to absorb the flavor, then I put in only one 15oz can of Thai Kitchen coconut milk (others are too watery), and boil it down in a separate pot for at least 30 minutes until the sauce becomes a thick gravy. The recipe calls for a lot more coconut milk but I think that's way too much and would take forever to boil down. Now that I have my method, I'm going to try making my own spices to see if it comes out even better, but for now these packets were a great solution to get the Rendang I've been craving. Also my whole family liked this, which is surprising since none of them like spicy food. They ate all my leftovers so I have to keep making more!

I’ve never had rendang until last night so I can’t compare to homemade but I wasn’t about to buy all the individual ingredients. It comes as a paste in a packet inside the packet shown. I added a pinch of clove and cinnamon because I saw it in another recipe. It’s time consuming to render the coconut milk down but worth it!