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JANETSTATHAM
Fresh indonesian rendang with chive rice
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Ingredients
Directions
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Cut the meat into cubes of 3 cm and sprinkle with a little salt.
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Heat a skillet over high heat and add 4 tablespoons of sunflower oil.
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Fry the meat firmly.
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Cut the garlic into slices.
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Add the onion and garlic and cook for 2 minutes, then lower the heat.
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Crush the lemongrass stalks by striking it with a saucepan, then place a knot in it.
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Add the coconut milk, cumin, cloves, sambal, brown sugar, lemon juice and lemongrass to the meat.
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Let simmer gently for 2 hours until the meat is tender.
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Add some water if it threatens to boil dry.
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Taste the rendang and add some salt, spices or sambal.
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Meanwhile, cook the rice according to the instructions on the package.
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Cut the chives into tiny rings and mix them with the oil.
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Mix this chive oil through the rice and serve immediately.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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