40g Rendang Sauce (refer recipe page 6)
100g Beef (slice)
40g NESTLÉ® UHT Milk
20g Cooking Cream
1g Turmeric Leaf (julienne)
1. Heat rendang sauce in a pan and add sliced beef. Stir until beef is cooked.
2. Add NESTLÉ® UHT Milk. Bring to boil.
3. Add in the penne, then add in cooking cream.
4. Garnish with turmeric leaf.
5. Serve hot.