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Homemade satay with rice and stir-fried vegetables
Pork satay with rice, oriental wok vegetables, satay sauce and seroendeng.
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Ingredients
Directions
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Cut the meat along the bone and cut the meat into cubes of 2 x 2 cm.
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Remove the outer leaves of the lemongrass and cut off the underside. Grate the lemongrass with the fine grater. Peel and grate the ginger with the fine grater.
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Mix the lemongrass, ginger, soy sauce, oil, meat, pepper and salt and leave to marinate outside the refrigerator for 10 minutes.
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Meanwhile, bring the rice to the boil with the water. Turn the heat down, put the lid on the pan and cook for 8 minutes.
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Remove from the heat and leave to stand with the lid on the pan.
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Meanwhile, peel the winter carrot and cut into thin slices. Heat a wok without oil or butter.
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Take the meat out of the marinade and fry in 4 minutes on high heat around cooked. Remove from the pan and keep warm under a lid or aluminum foil.
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Clean the wok and heat the oil. Fry the winter carrot for 3 minutes on a high heat. Add the wok vegetable and cook for another 2 minutes.
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Meanwhile, while stirring, heat the satay sauce in a (stew) pan over medium heat.
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Divide the rice, vegetables and meat over 4 plates. Spoon the satay sauce and the seroendeng over the meat.
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Nutrition
950Calories
Sodium0% DV1.505mg
Fat62% DV40g
Protein86% DV43g
Carbs33% DV100g
Fiber48% DV12g
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