Description

Heavenly aromatic and richly layered, Rendang is one of Southeast Asia’s most treasured celebratory dishes. Originating in West Sumatra among the Minangkabau people, it was traditionally cooked low and slow in coconut milk and spices until the liquid reduced completely, leaving a glossy, caramelised coating that preserved the dish for long journeys. From Indonesia it travelled through Malaysia and across the region, becoming the soulful curry loved worldwide.

True Rendang is not fiery. It is warm, structured and deeply concentrated. A dry-style curry where flavour intensifies as coconut cream slowly reduces. Chillies provide gentle warmth. Lemongrass brings citrus lift. Galangal and ginger offer earthy depth. Star anise and cinnamon contribute sweetness. Turmeric gives golden warmth. Kaffir lime leaf brightens the finish.

Spice Zen’s Rendang Spice Blend honours this heritage through a carefully balanced composition of certified organic botanicals. Each spice is hand-roasted and stone-ground in small batches at our gluten free Sydney facility to preserve aromatic clarity and depth. The result is a blend that delivers authenticity with modern ease.

Unlike wet pastes that lose fragrance quickly, this dry blend remains vibrant for months. Use only what you need. Free from onion, garlic and peanuts, it allows you to shape the dish in your own style while maintaining traditional structure.

Prepare classic beef Rendang using chuck, oyster blade or shin, or explore variations with lamb, chicken, mushrooms, jackfruit, tofu or potatoes.

Flavour & Aroma Profile

Warm and deeply rounded with gentle chilli warmth, citrus lemongrass lift, earthy galangal and ginger, sweet star anise and cinnamon, and bright kaffir lime.

How to Use

• Use 1 to 1½ tablespoons per 500 g protein or vegetables

• Warm the spice blend in oil until fragrant before adding liquids

• Add a small splash of coconut cream, then stir in 400 ml coconut cream with 1 cup water for classic curry consistency

• Simmer gently until thick and glossy

• For a traditional dry Rendang, continue cooking until the sauce reduces fully and the oil separates

• For a softer, wetter curry, add additional coconut cream or stock

• For brighter flavour add tamarind or fresh lime

• For more heat add fresh red chilli

Perfect For

• Beef or lamb Rendang

• Slow-cooked chicken

• Mushroom or jackfruit Rendang

• Coconut-based stews

• Rendang rice bowls or noodles

• Air-fried or roasted vegetables

• Southeast Asian inspired fusion dishes

Wellness Tradition

In Indonesian and Malay culinary traditions, spices such as galangal, ginger, lemongrass and turmeric are long appreciated for the warming depth and aromatic balance they bring to slow-cooked dishes. These reflections honour cultural food heritage rather than medical guidance.

Presentation & Storage

Certified organic and gluten free. Hand-roasted, stone-ground and blended in small batches, then packed in recyclable amber glass jars to preserve natural oils and aroma. Store in a cool, dry place away from direct light.

Ingredients & Nutritional Information

Certified Organic Ingredients: Red Chilli, Coriander seed, Lemongrass Root, Cumin seed, Tamarind, Galangal, Ginger, Star Anise, Cinnamon, Turmeric, Clove and Kaffir Lime leaf.

Dietary Information:

Certified Organic
Gluten Free
Vegan
Gently Roasted & Stoneground spices
No Onion or Garlic
Nut Free
No Corn, Flour or Soy
No Added Salt or Sweetener
No Processing Aids or Anti Caking agents
No Added Flavours or Preservatives

Country of Origin: Made with imported ingredients; Roasted, Stoneground & Packed in Sydney, Australia.

Recipe Inspirations & Pairings

Cooking Inspirations

Slow-cooked curries with beef or jackfruit
Vegetable braises
Aromatic rice bowls
Fusion wraps and tacos
Rich coconut-based stews

Signature Recipes

1. Classic Beef or Jackfruit Rendang

Rich, caramelised & deeply aromatic.

Ingredients

500 g beef chuck (or 400 g young jackfruit)
1–1½ tbsp Spice Zen Rendang Spice Blend
1–2 shallots, pureed (optional)
2 cloves garlic, minced (optional)
2 tbsp oil
400 ml coconut cream
½ cup water
Salt to taste
Kaffir lime leaf, sliced

Method

Build the base: Heat oil, sauté aromatics (optional), bloom Rendang Blend.
Add beef/jackfruit; saute to coat well.
Pour in coconut cream + water; simmer gently.
Cook until tender and oil separates (the classic sign).
Reduce until thick, caramelised and glossy. Garnish with kaffir lime.

Chef’s Tips

For maximum authenticity, cook until the coconut cream “splits” and the sauce dries slightly.
For deeper umami add ½ tsp shrimp paste/ fish sauce, if desired.
Rest 5 minutes for flavours to deepen.

2. Quick Weeknight Rendang Style Stir-Fry

Ingredients

500 gms Sliced mushrooms, tofu or chicken
1 tbsp Spice Zen Rendang Spice Blend
1 tbsp Oil, coconut cream splash (2 tbsp)
salt to taste
Lime & herbs

Method

Bloom spice blend in oil.
Add protein/veg and salt, stir-fry.
Add splash of coconut cream.
Finish with lime.

3. Rendang Coconut Soup

Light, fragrant and nourishing.

Ingredients

1 tbsp Spice Zen Rendang Spice Blend
2 cups stock
½ cup coconut cream
Vegetables/noodles

Method

Bloom spice blend in oil.
Add stock + coconut cream.
Add vegetables or noodles.
Simmer until tender.

Pair It With Spice Zen Cold-Pressed Oils

Sunflower Oil, clean base for blooming spices
Coconut Oil, enhances richness
Mustard Oil, bold edge for beef or mushroom dishes

Pair It With Spice Zen Teas

Digestive Tisane, refreshing after a rich dish
Detox-Lemongrass Ginger, bright, citrus counterpoint

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Rendang Spice Blend

A deeply aromatic certified organic Rendang spice blend crafted for slow-cooked coconut curries with rich, caramelised depth.

No Onion or Garlic|Nut Free|No Added Salt or Sugar

$11.50

Tax included.

Size: 30 gm

30 gm 60 gm 95 gm

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