Filter
Reset
Sort ByRelevance
CINNAMON_75
Fast rendang with root-raisin salad
Indonesian meat dish served with a salad of carrot and raisin.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the rice according to the instructions on the package. Peel and chop the onion. Heat the oil in a frying pan and fry half of the onions for 1 min. Fry the fried rice noodles for 3-4 minutes.
-
Add the Bumbu spice and the water and bring to the boil. Cook the rendang covered on low heat for 15 minutes until done. Take the lid of the pan for the last 5 minutes and let the sauce reduce to the desired thickness.
-
Peel the carrots with a peeler and grate them. Mix with the rest of the onion, the salad dressing and the raisins. Season with pepper and salt.
-
Divide the rice over the plates and put the rendang on it. Serve with the carrot salad.
Blogs that might be interesting
-
45 minMain dishhalf-to-half-chopped, mix for Breton minced meat, garden herb soup vegetables, medium sized egg, onion, sunflower oil, baking potatoes, Provencal herb mix, frozen broad beans,breton meatloaf -
20 minMain dishrice, lemon, coalfish fillet, flour, butter, olive oil, Oriental stir-fry mix, bean sprouts,coalfish with chinese vegetables -
30 minMain dishpandan rice, sunflower oil, Bumbu spice green curry, garlic, onion, spinach à la crème, coconut milk, mixed seafood, salmon fillet, tomatoes, coriander,fish curry -
25 minMain dishchicken breast, freshly ground pepper, salt, garlic, tomato paste, mustard, onion, Red pepper, meat tomato, olive oil, feta, egg, bread-crumbs, yogurt, cornstarch, lemon balm,Filled chickenroles
Nutrition
560Calories
Sodium0% DV1.075mg
Fat28% DV18g
Protein50% DV25g
Carbs25% DV74g
Fiber48% DV12g
Loved it