Fresh indonesian rendang with chive rice

Name: fresh indonesian rendang with chive rice
Total time: 270 min
Yield: 6
Ingredients: 900 gram ribbed; 4 tablespoon sunflower oil; 2 onion; 5 toes garlic; 3 stem lemongrass; 4 dl coconut milk; 3 tl ground cumin; 3 clove; 15 el sambal oelek; 4 tl lemon juice; 3 tl Brown sugar; 650 gram quick cooking rice; 1 pot bio chives

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.