Nutrition Fact
Ingredients:
Shallot, Garlic, Lemongrass, Ginger, Chilli, Lime Leaves, Candle Nut, Coriander, Bay Leaves, Coconut Sugar, Soya Bean Oil, Salt
Serving Size: 50g
Amount per Serving: 50g
Calories: 150kcal
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Allergen Information:
This product is manufactured in a factory that processes eggs, nuts, soybean, wheat flour, dried shrimps, oyster extract, abalone extract, peach, tomato.
Cooking Instructions
Step 1 - Add 1 tablespoon soya bean oil into frying pan with 50g of Rendang Paste. Stir for 1 minute over medium heat until fragrant.
Step 2 - Add 350g of beef brisket or boneless lamb leg (cut into cubes) and stir fry for 1 minute. Then add in 1.2 litres of water.
Step 3 - Reduce to low heat and cook for 90 minutes till meat is tender.
Step 4 - Add 70ml of coconut milk, mix well and cook for another 90 minutes till gravy is thickened. Stir occasionally to prevent meat from burning.
Step 5 - Transfer the meat with gravy onto plate and serve.
* Heat to a minimum of 75 degrees
Saturated Fat / 2.5g / 12.0%
Trans Fat / 0.0g
Monounsaturated Fat / 2.5g
Polyunsaturated Fat / 6.0g
Cholesterol / 0.0mg / 0%
Sodium / 135.0mg / 6.0%
Total Carbohydrate / 13.0g / 5.0%
Dietary Fibre / 3.0g / 11.0%
Total Sugars / 4.0g
Include 3g Added Sugars / 6.0%
Protein / 1.0g
Vitamin D / 0.0µg / 0.0%
Calcium / 34.8mg / 2.0%
Iron / 3.9mg / 20.0%
Potassium / 85.0mg / 0.0%
* % = Percentage Daily Value