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

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.