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.
-
45 minMain dishhazelnuts, lemon, fresh flat parsley, medium sized egg, goat cheese, Cheddar, traditional olive oil, unsalted butter, fresh spinach, frozen filo pastry, cayenne pepper, dried nutmeg,spinach pie goat's cheese and nuts
-
30 minMain dishcod fillet, tilapia fillet, unpolished rice, Sesame seed, sesame oil, sunflower oil, egg, cucumber, Japanese rice vinegar, winter carrot, avocado, cherry / Christmas, nori-sheet, honey, soy sauce, balsamic vinegar, garlic,kids poke bowl
-
35 minMain dishchicken breast, traditional olive oil, lemon, fresh parsley, cooking cream, tap water, chicken broth tablet, tomato, couscous,casserole with couscous and chicken
-
25 minMain dishBroccoli, redfish fillet, flour, butter, baby potatoes, creme fraiche, dry white wine, capers,redfish fillet with creamy wine sauce
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it