Rendang Style
Rendang boasts a rich flavour, combining aromatic spices, creamy coconut, and deep, earthy heat for a truly luscious and savoury experience.
| Ginger | Ginger has a sweet, citrusy, and pungent aroma, with a slightly bitter edge. |
|---|---|
| Chilli | Intense heat, which burns the whole mouth, bursting heat |
| Cayenne | Made from red cayenne peppers, it delivers a pungent, fiery heat that spreads across the mouth and burns at the back of the throat. |
| Onion | Sweet onion with body and depth. Very green tasting. |
| Garlic | A pungent taste, with slight heat delivery and saltiness. A raw aftertaste is delivered with a slight heat undertone. |
| Bell Pepper | The color of bell peppers changes from green to yellow, orange, and red the longer it is allowed to mature on the plant. Green peppers feature a more bitter flavor profile. Orange and yellow bell peppers are sweeter, with the sweetest being the red bell pepper. |
| Turmeric | Earthy and bitter, almost musky, with a bit of peppery spice |
| Coconut | Holiday aroma and taste |
| Cinnamon | Sweet and very aromatic. Warm Christmas feeling. |
| Cloves | Aromatic, pungent sweet flavour. Tongue numbing. |
| Cardamon | Piney, fruity, and almost menthol-like flavor |
| Lime | Strong bitter citrus note |
| Aniseed | Anaesthetic, sweet aromatic liquorice type profile. |
Research for Rendang Style
- Focus on Southeast Asian flavour trends: Rendang and Laksa.
- Applications in ready meals and fusion sandwiches.
- Use of coconut, lemongrass, and chilli.
- Leverage bold flavours for innovation in meat and non-meat formats.
- Focus on Southeast Asian flavour trends: Rendang and Laksa.
- Applications in ready meals and fusion sandwiches.
- Use of coconut, lemongrass, and chilli.
- Leverage bold flavours for innovation in meat and non-meat formats.
- Focus on Southeast Asian flavour trends: Rendang and Laksa.
- Applications in ready meals and fusion sandwiches.
- Use of coconut, lemongrass, and chilli.
- Leverage bold flavours for innovation in meat and non-meat formats.
- Focus on Southeast Asian flavour trends: Rendang and Laksa.
- Applications in ready meals and fusion sandwiches.
- Use of coconut, lemongrass, and chilli.
- Leverage bold flavours for innovation in meat and non-meat formats.
- Focus on Southeast Asian flavour trends: Rendang and Laksa.
- Applications in ready meals and fusion sandwiches.
- Use of coconut, lemongrass, and chilli.
- Leverage bold flavours for innovation in meat and non-meat formats.
- Focus on Southeast Asian flavour trends: Rendang and Laksa.
- Applications in ready meals and fusion sandwiches.
- Use of coconut, lemongrass, and chilli.
- Leverage bold flavours for innovation in meat and non-meat formats.
Nutritional
| Nutritional | ||
| Per 100g of Seasoning |
Per 100g of Finished Product |
|
| Energy | 1,044.05 KJ 248.41 Kcal |
52.20 KJ 12.42 Kcal |
| Protein | 5.75 g | 0.29 g |
| Fat | 3.06 g | 0.15 g |
| of which saturates | 1.19 g | 0.06 g |
| Carbohydrate | 53.61 g | 2.68 g |
| of which sugars | 4.33 g | 0.22 g |
| Salt | 12.89% | 0.64% |
| Sodium calculated from raw material data |
8,600 mg | 430 mg |
| Sodium Equivalent Na * 2.5 |
0.21% | 0.01% |
| Fibre | 6.49 g | 0.32 g |
Meatblock
| Meat Block: Sausage - Pork Premium (Mince and Mix) | ||
|---|---|---|
| Ingredient | % | g |
| Pork Shoulder Mince (70/30 VL) | 81.70 | 4,085.00 |
| Water (<10C/50F) | 7.60 | 380.00 |
| 99/1839 GF Rusk | 5.70 | 285.00 |
| Rendang Style | 5.00 | 250.00 |
Meatblock
| Meat Block: Sausage Roll - Pork | ||
|---|---|---|
| Ingredient | % | g |
| Pork Shoulder Mince (70/30 VL) | 83.60 | 4,180.00 |
| Water (<10C/50F) | 7.60 | 380.00 |
| 99/1165 GF Rusk | 3.80 | 190.00 |
| Rendang Style | 5.00 | 250.00 |
Meatblock
| Meat Block: Sausage - Beef | ||
|---|---|---|
| Ingredient | % | g |
| Beef Mince | 83.60 | 4,180.00 |
| Water (<10C/50F) | 7.60 | 380.00 |
| 99/1165 GF Rusk | 3.80 | 190.00 |
| Rendang Style | 5.00 | 250.00 |
Meatblock
| Meat Block: Sausage - Pork & Beef (Mince and Mix) | ||
|---|---|---|
| Ingredient | % | g |
| Beef & Pork Mix | 83.60 | 4,180.00 |
| Water (<10C/50F) | 7.60 | 380.00 |
| 99/1165 GF Rusk | 3.80 | 190.00 |
| Rendang Style | 5.00 | 250.00 |
