Malaysian Beef Rendang with Coconut Rice & Green Beans - NEW RECIPE!
Truly authentic curry by our Singaporean chef
A great meal for when you feel the need for true Asian flavours
Aussie beef (chuck steak) is slowly simmered till tender in in our own authentic rendang sauce and accompanied by fragrant coconut rice (cooked in coconut milk and Pandan leaf), served with green beans. This is a new recipe. We've added a little extra heat to the curry (just so it warms the back of your throat) , and added fresh green, al dente beans instead of the ikan bilis.
If you have that little extra time, add your own boiled egg, cucumber, ikan bilis and chilli paste on the side to transform it into Nasi Lemak (as in the second photo)
Single Serve 350g
Coconut Rice (57%): Jasmine rice, coconut milk, water, coconut powder, salt, Pandan leaves
Beef Rendang (34%): Beef, our own Rendang Paste (Eschallots, ginger, galangal, cardamom, lemongrass, dried chilli, coconut milk, water, tamarind, desiccated coconut, palm sugar, canola oil, salt, cinnamon stick, cloves, star anise, cardamom pods, ground cumin)
Green Beans (9%)
Allergen Notice: May contain tree nut and peanut.
Lift off plastic cover. Leave on top and place container on a plate to heat in microwave.
From Frozen: Heat for 4-5 minutes on high, or until contents are hot. Let stand for 2 minutes before serving.
From Thawed: Heat for 2-3 minutes on high, or until contents are hot. Let stand for 2 minutes before serving.
As the heating capacity of individual microwave ovens varies so much, heating temperatures and times are a guide only.
This dish may contain traces of seeds, gluten, eggs and dairy (as it it cooked in a kitchen where other meals are being prepared).
Individual ingredients - such as coconut cream/milk, tomato paste, spice mixes, sauces (fish, tabasco, etc) - may also contain their own preservatives/additives, although in small amounts in proportion to the cooked dish.