Filter
Reset
Sort ByRelevance
Drew
Stewed rendang balls with bok choy
Fast rendang, with beef balls, coconut milk and bok choy.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Prepare the nut rice according to the instructions on the packaging.
-
Cut the pak choi into strips of 4 cm wide.
-
Heat the oil in a frying pan and fry the beef balls in 5 min. Brown.
-
Remove from the pan and fruit in the same pan the Bumbu spice on medium heat. Add the paksoi after 1 min and stir-fry for 1 min. Hold the green part of the pak choi.
-
Add the coconut milk and balls and simmer for 5 minutes on low heat without lid on the pan.
-
Add the green of the pak choi the last minute. Serve the stew with the rice.
Blogs that might be interesting
-
20 minLunchyellow rice, vegetable stock, frozen pea, feta, green olive, black olive, Red pepper, Red onion, fresh coriander, flat leaf parsley, olive oil, lemon,rice salad with feta and coriander -
30 minLunchspring / forest onion, olive oil, chicory, green apple, pecans, perennial crumb cheese, lamb's lettuce, ciabatta Bread, notendressing,meal salad of chicory and grilled spring onion -
260 minMain dishonion, dried laurel leaves, juniper, dried rosemary, beef rib, full red wine, winter carrot, celery, unsalted butter, traditional olive oil,beef stew with red wine -
75 minMain dishRoast beef, peeled pistachio nuts, sprig of rosemary, pancetta, frutti, sea salt, peanut oil, shallot, garlic, wheat flour, smooth red wine, chicken broth from tablet,stuffed roast beef with tutti frutti
Nutrition
660Calories
Sodium0% DV1.280mg
Fat62% DV40g
Protein46% DV23g
Carbs16% DV48g
Fiber28% DV7g
Loved it