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Stewed rendang balls with bok choy
Fast rendang, with beef balls, coconut milk and bok choy.
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Ingredients
Directions
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Prepare the nut rice according to the instructions on the packaging.
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Cut the pak choi into strips of 4 cm wide.
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Heat the oil in a frying pan and fry the beef balls in 5 min. Brown.
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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.
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Add the coconut milk and balls and simmer for 5 minutes on low heat without lid on the pan.
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Add the green of the pak choi the last minute. Serve the stew with the rice.
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Nutrition
660Calories
Sodium0% DV1.280mg
Fat62% DV40g
Protein46% DV23g
Carbs16% DV48g
Fiber28% DV7g
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