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Rendang balls with string beans and basmati rice
Indonesian rendang with fresh ginger, string beans, basmati rice and seroendeng.
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Ingredients
Directions
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Boil the rice according to the instructions on the package.
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Slice the onion very finely.
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Mix the mince with the chopped onion, egg, salt and pepper.
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Form around 24 balls of the size of a walnut.
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Slice the ginger and garlic. Heat the oil in a frying pan and fry the Bumbu spice rendang, garlic and ginger for 2 minutes on low heat.
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Add the meatballs and bake brown for 4 min. Add the coconut milk and the water, bring to a boil and simmer for 5 minutes on low heat with the lid on the pan.
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In the meantime, remove the stem infeed of the string beans and cut them into 2 cm slanted pieces.
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Boil for 6 minutes in boiling water with salt if necessary.
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Divide the rice, rendang and string beans into components over deep plates and garnish the beans with the seroendeng.
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Nutrition
775Calories
Sodium0% DV1.240mg
Fat54% DV35g
Protein74% DV37g
Carbs24% DV73g
Fiber44% DV11g
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