Rendang with yellow rice and atjar

Name: rendang with yellow rice and atjar
Cook time: 150 min
Total time: 150 min
Yield: 4
Cuisine: Indonesian
Ingredients: 1 onion shredded; 2 tablespoons oil; 800 g skinny beef steaks in cubes; 1 package Bumbu spice rendang meat 100 g; 1 look coconut milk 400 ml; 1 cucumber; 100 ml White wine vinegar; 2 tablespoons sugar; 1 Red pepper finely chopped; 1 bag carrot julienne 150 g; 125 g bean sprouts; 3 bunch onions in rings; 1 business suit yellow rice 325 g

A delicious indonesian recipe. The main course contains the following ingredients: meat, onion (chopped), oil, lean beef steaks (diced), boemboe rendang meat (100 g), coconut milk (400 ml), cucumber, white wine vinegar, sugar, red pepper (finely chopped) , carrot julienne (150 g), bean sprouts, spring onions (in rings) and yellow rice (325 g).

Ingredients

Directions

Roast in oil for 1 min. In oil. Add meat and bake for 1 min. Add bumbu spice and coconut milk. Whip well and bring to the boil. Cook meat with lid on pan for 2 hours (on flame distributor), simmer regularly. Allow the meat to cool down and store in a refrigerator until use. Meanwhile, peel cucumber and cut into slices. Put the pan of vinegar to the boil with sugar, red pepper, 1 tsp salt and 4 tbsp water. Put a low heat and let sugar roast during stirring. Take the pan of fire and allow the mixture to cool slightly. In a bowl, mix cucumber, carrot strips, bean sprouts and spring onions. Pour the vinegar mixture over vegetables and leave for at least 30 minutes (= atjar).
Rice according to the instructions for cooking. Heat the revolution and distribute it over four boards. Serve rice and atjar next to it.