Malaysian Beef Rendang with Coconut Rice & Green Beans

Truly authentic curry by our Singaporean chef
A great meal for when you feel the need for true Asian flavours

Single Serve for one - 350g

High Protein: 34.6g

Gluten-Free   Dairy-Free

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)

This dish features truly authentic flavours as it has been cooked for us by our Singaporean chef.

Ingredients

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%)

Heating Instructions

Warning:  The beef has been cooked till tender.  If you overheat or blast this meal in the microwave the beef will unfortunately go tough.  Please be gentle with it!

Open lid.  Preferably place meal into a ceramic dish.  If not, place container on a plate to heat in microwave.  Alternatively, 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.

Gluten-Free Info:

This, and some of our other gluten-free meals, are produced in small kitchens where they are prepared in an area away from other meals, on their own - but wheat is used in other dishes in those kitchens.  However, our Indian dishes (the Butter Chicken and those photographed in the Indian Brass bowls) are all produced in a kitchen that only makes gluten-free meals.  

General notices re allergens:

While we don’t add flavours, preservatives, colours, etc, individual ingredients we use - such as coconut cream/milk, tomato paste, wine, spice mixes, sauces, etc - may also contain their own preservatives/additives (although in very small amounts in proportion to the cooked dish).