Filter
Reset
Sort ByRelevance
JANETSTATHAM
Fresh indonesian rendang with chive rice
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the meat into cubes of 3 cm and sprinkle with a little salt.
-
Heat a skillet over high heat and add 4 tablespoons of sunflower oil.
-
Fry the meat firmly.
-
Cut the garlic into slices.
-
Add the onion and garlic and cook for 2 minutes, then lower the heat.
-
Crush the lemongrass stalks by striking it with a saucepan, then place a knot in it.
-
Add the coconut milk, cumin, cloves, sambal, brown sugar, lemon juice and lemongrass to the meat.
-
Let simmer gently for 2 hours until the meat is tender.
-
Add some water if it threatens to boil dry.
-
Taste the rendang and add some salt, spices or sambal.
-
Meanwhile, cook the rice according to the instructions on the package.
-
Cut the chives into tiny rings and mix them with the oil.
-
Mix this chive oil through the rice and serve immediately.
-
25 minMain dishbroad beans, risotto ai funghi, butter or margarine, vegetarian escalope mushroom, tomatoes,champignonescalope with risotto
-
25 minLunchbeef burger, parma ham, oil, ciabatta bread, green pesto, tomato, arugula, Mozzarella,parmaburger
-
25 minMain dishdeer steak, Red wine, Apple syrup, wild-fond, dark chocolate, root ball, sugarsnap, peanut oil, butter,deer steak with chocolate wine sauce
-
20 minMain disholive oil, bistro mini potatoes, tartar, yoghurt dressing, egg, chives, chicory, arugula, radishes,tartare with baked potatoes and chicory salad
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it