Packed with flavour and a bit spicy. The skin-on potatoes and beans are cooked in the rendang sauce that is served on the best-in-class rice. The long beans add texture and colour to the dish.
Vegan, lactose and gluten free!
Tip: Emping or casave crisps for the win!
‘Rice, coconut cream, white cabbage, asparagus beans, potato, black kidney beans, chili pepper,onion, candlenuts, shallots, aroma (contains soy), canola oil, tamarind, ginger, garlic, salt, sugar, caramel, herbs, spices
soy beans
Produced in a kitchen facility where peanuts are used in various recipes.
| Nutritional value | per 100g |
|---|---|
| Energy (kJ) | 718 |
| Energy (kcal) | 172 |
| Total fat (g) | 9,3 |
| Saturated fat (g) | 6,3 |
| Trans fatty acids (g) | 0,02 |
| Mono unsaturated fatty acids (g) | 1,81 |
| Poly unsaturated fatty acids (g) | 1,28 |
| Total carbohydrates (g) | 17,9 |
| Sugars (g) | 4,7 |
| Fibers (g) | 2,0 |
| Total protein (g) | 3,6 |
| Salt (g) | 0,4 |
| Sodium (mg) | 142 |
| Potassium (mg) | 200 |