Slow cooked in coconut milk with tamarind puree and garlic, this beef rendang will melt in your mouth. Made using authentic Malaysian spices and paired with fluffy cauliflower rice that’s been cooked in coconut oil for a light coconutty flavour.
Microwave: Remove cardboard sleeve. Peel Back corner of film, heat for 2 minutes on medium-high or until heated through. After heating please be careful as contents will be hot. Storage Instructions: Store below -18°C. Once defrosted, refrigerate below 4°C, consume within 7 days.