Filter
Reset
Sort ByRelevance
Nahgem
Quick rendition of meatballs
Rendang with onion, winter carrot, meatballs, cabbage and winter carrot. Served with white rice.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Prepare the rice according to the instructions on the packaging (method of preparation with plenty of water). Drain and collect 50 ml of the cooking water. Fry the meatballs around brown in a frying pan in the oil.
-
Peel and chop the onion. Spoon half of the onion in the meatballs and fruit for 2 minutes. Spoon the Bumbu spice and the water and simmer the meatballs according to the instructions on the packaging of the meatballs.
-
Cut the winter carrot into strips. In another pan, fry the second onion in the rest of the oil until golden brown, add the winter carrot and the cabbage.
-
Pour the collected cooking water from the rice and fry the vegetables, with the lid on the pan, al dente in about 10 minutes. Serve the rendangballs with the stewed vegetables and the rice.
Blogs that might be interesting
-
25 minMain dishcrumbly potato, onion, garlic, celeriac, traditional olive oil, fresh sauerkraut, chicken broth in pot, smoked paprika, chicken breast cubes, lentils in pot,sauerkraut-lentil stew and chicken skewers
-
10 minMain dishMacaroni, Mozzarella, ham cubes, arugula, freshly ground pepper, grated extra mature cheese,fast pepermacaroni with ham
-
25 minMain dishwinter carrot, green beans, stew day dish green beans, sunflower oil, Nasi Bami meat, unsalted peanuts,spicy stew with meat and vegetables
-
60 minMain dishmixed winter vegetables, raw beet, self-raising flour, cornstarch, carbonated spring water, Sesame seed, peanut oil, fresh coriander, flat leaf parsley, green pepper, white almonds, garlic, olive oil,tempura of winter vegetables
Nutrition
615Calories
Sodium7% DV170mg
Fat38% DV25g
Protein48% DV24g
Carbs24% DV73g
Fiber4% DV1g
Loved it