Rendang balls with string beans and basmati rice

Name: rendang balls with string beans and basmati rice
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Indonesian
Ingredients: 300 g basmati rice; 1 onion; 500 g minced beef; 1 medium sized egg; 1 mespoint salt; 4 cm fresh ginger; 2 toe garlic; 1 el (peanut) oil; 100 g Bumbu spice rendang meat; 200 ml coconut milk; 100 ml water; 800 g uncut haricot beans; 2 el seroendeng

Indonesian rendang with fresh ginger, string beans, basmati rice and seroendeng.

Ingredients

Directions

Boil the rice according to the instructions on the package.
Slice the onion very finely.
Mix the mince with the chopped onion, egg, salt and pepper.
Form around 24 balls of the size of a walnut.
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.
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.
In the meantime, remove the stem infeed of the string beans and cut them into 2 cm slanted pieces.
Boil for 6 minutes in boiling water with salt if necessary.
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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