Choose from our range of Japanese, Korean, European, Indonesian meals that can be served within a few minutes. Our blast frozen meals have no preservatives and yet retains nutrients. Buy ready to eat meals with csfoods.
-
I’m Chef Truffle Turkey Stuffing 400 g
Original price was: $18.00.$8.50Current price is: $8.50. -
Beef Shepherds Pie – 320 g
$8.00Warm your soul with our classic Beef Shepherd’s Pie. Made with premium minced beef simmered in a rich, savory gravy and topped with a thick layer of creamy, buttery mashed potatoes. It’s the ultimate “hug in a bowl.”
Premium Beef: Lean minced beef slow-cooked with carrots and onions for a deep flavor.
Velvety Topping: Real mashed potatoes, whipped with butter for a golden, fluffy finish.
Wholesome & Filling: No artificial preservatives, just honest, high quality ingredients.
Single-Serve Perfection: 320g portion is the ideal size for a satisfying lunch or a light dinner.
-
Chicken Cordon Bleu
$12.00The classic dish, made effortless. Our mini premium chicken is stuffed with savoury ham and melted cheese, fully cooked and blast-frozen for perfection. Simply heat and enjoy this gourmet favourite!
-
Chicken Rendang Ready to Heat
$9.00Cooking rendang is absolutely time consuming with plenty of ingredients to prepare and cook for many hours.
Our cooked and blast frozen Chicken Rendang takes the time consuming preparation off your hands. Heat up within a few minutes and serve your very own Kampong Flavour Chicken Rendang. Serves 2-3 pax to share with your family! Spend your time buying bread, cooking rice or frying Bee Hoon to go with our Chicken Rendang!
Heating Instructions: Thaw to room temperature. Boil: Bring a pot of water to boil. Turn off the heat and place the Rendang Chicken (with the pack) into the pot, cover with a lid and leave it for 5-10mins.
Keep frozen (-18°C)
-
Duck Leg Confit with Mashed potatoes and Sauce / Rigid pack
$21.17Home ready meal kits for 1 pax serving size with all-inclusive ingredients that are ready to be heated up and ready to be served.
Steps: Thaw duck leg, mashed potatoes and sauce to room temperature
Duck Leg Confit:
Preheat the non-stick pan, maintain at medium-high heat. Remove duck leg from the pack. First, pan-sear skin side down for 2-3 mins until crust is golden brown. Turn over and repeat for 2-3mins.Sauce and Mashed Potatoes:
Bring a pot of water to boul. Turn off the heat and place both sauce and mashed potatoes (with the pack) into the pot, cover with a lid and leave it for 15-20mins.Plate and ready to serve!
Keep frozen (-18°C)
