Serve with steamed coconut rice, coriander, chopped chilli and lime wedges and/or mixed stir-fry greens or a quick cucumber salad (chopped cucumber, red onion, rice vinegar, sugar, salt and mint or coriander).
For an Asian feast, serve the rendang with marinated salmon, tomato chilli sambal, or some coconut rice.
Frozen product. Once defrosted, reheat and consume within 48 hours.
Defrost fully, then reheat gently in a saucepan or a microwave-safe container, stirring occasionally, until piping hot.