Stewed rendang balls with bok choy

Name: stewed rendang balls with bok choy
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 275 g nut rice; 2 bush pak choi; 2 el traditional olive oil; 12 beef meatballs; 100 g Bumbu spice rendang; 200 ml coconut milk

Fast rendang, with beef balls, coconut milk and bok choy.

Ingredients

275 g nut rice
2 bush pak choi
2 el traditional olive oil

12 beef meatballs
100 g Bumbu spice rendang
200 ml coconut milk

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.