Rendang Style
Rendang boasts a rich flavour, combining aromatic spices, creamy coconut, and deep, earthy heat for a truly luscious and savoury experience.
| Ginger | Sweet, citrus and pungent aroma characteristic of ginger root. Bitter, building warm festive heat, not lingering, top line of the tongue heat. |
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| Chilli | Intense heat, which burns the whole mouth, bursting heat |
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| Cayenne | Made from red cayenne pepper. Pungent, spicy burning the whole mouth and the back of the throat very raw. Nutty tasting. |
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| Onion | Sweet onion with body and depth. Very green tasting. |
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| Garlic | A pungent taste, with slight heat delivery and saltiness. A raw aftertaste is delivered with a slight heat undertone. |
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| 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. |
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| Turmeric | Earthy and bitter, almost musky, with a bit of peppery spice |
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| Coconut | Holiday aroma and taste |
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| Cinnamon | Sweet and very aromatic. Warm Christmas feeling. |
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| Cloves | Aromatic, pungent sweet flavour. Tongue numbing. |
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| Cardamon | Piney, fruity, and almost menthol-like flavor |
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| Lime | Strong bitter citrus note |
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| Aniseed | Anaesthetic, sweet aromatic liquorice type profile. |
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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\nSeasoning | Per 100g of\nFinished Product |
| Energy | 1,041.27 KJ\n248.76 Kcal | 52.06KJ\n12.44Kcal |
| Protein | 5.61 g | 0.28g |
| Fat | 3.03 g | 0.15g |
| of which saturates | 1.19g | 0.06g |
| Carbohydrate | 53.61g | 2.68g |
| of which sugars | 4.33g | 0.22g |
| Salt | 12.89% | 0.64% |
| Sodium\ncalculated from raw material data | 8,600mg | 430mg |
| Sodium Equivalent\nNa * 2.5 | 0.21% | 0.01% |
| Fibre | 6.49g | 0.32g |
Meatblock
| Meat Block: Sausage - Pork Premium |
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| Ingredient | % | g |
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| Pork Shoulder Mince (70/30 VL) | 83.60 | 4180 |
| Water (<10C/50F) | 7.60 | 380 |
| 99/1165 GF Rusk | 3.80 | 190 |
| Rendang Style | 5.00 | 250 |
Meatblock
| Meat Block: Sausage Roll - Pork |
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| Ingredient | % | g |
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| Pork Shoulder Mince (70/30 VL) | 83.60 | 4180 |
| Water (<10C/50F) | 7.60 | 380 |
| 99/1165 GF Rusk | 3.80 | 190 |
| Rendang Style | 5.00 | 250 |
Meatblock
| Meat Block: Sausage - Beef |
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| Ingredient | % | g |
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| Beef Mince | 83.60 | 4180 |
| Water (<10C/50F) | 7.60 | 380 |
| 99/1165 GF Rusk | 3.80 | 190 |
| Rendang Style | 5.00 | 250 |
Meatblock
| Meat Block: Sausage - Beef & Pork |
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| Ingredient | % | g |
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| Beef & Pork Mix | 83.60 | 4180 |
| Water (<10C/50F) | 7.60 | 380 |
| 99/1165 GF Rusk | 3.80 | 190 |
| Rendang Style | 5.00 | 250 |
