Ingredients

Fried Rice

• 2 large head cauliflower, riced
• 1 cup frozen peas
• 1 cup diced carrots
• 2 tbsp sesame oil
• Salt and pepper to taste

Beef Rendang

• 500g lean beef, cut into chunks
• 1 can of coconut milk
• 2 tbsp rendang curry paste
• 1 tbsp olive oil
• Salt to taste

Instructions

Fried Rice

1. Heat two tbsp sesame oil in a large skillet over medium heat.
2. Add the riced cauliflower, peas, and carrots.
3. Stir-fry for about 10 minutes until the vegetables are tender.
4. Season with salt and crushed pepper and serve warm.

Beef Rendang

1. Heat one tbsp oil in a large stockpot over medium heat. Add curry paste and sauté until fragrant.
2. Add beef pieces and cook until brown on all sides.
3. Add coconut milk and take it to a simmer. Decrease the stove heat to low, cover, and let it simmer for about 2 hours or until the beef is tender and the sauce has thickened.
4. Season with salt to taste before serving.