The short grocery trip to the Netherlands gave me lots of spiceblends, sauces and foods to try.
I've made Rendang before. Even without the help of a premade package, but with a lot of solo spices and ingredients.
Now I had a thick paste that needed water to become a cooking liquid. Just onions and garlic as a base were needed, then the spiceblend and the cut up beef.
No searing of the beef chunks before putting them in the pot. The long cooking time made them perfectly tender. Cooking time on low as 2 hours.
I used steamed broccoli and green beans as a tasty side salad to serve beside the beef and the rice.
Ingredients:
2 onions +4 garlic cloves
Salt and pepper
2 tbsp vegetable oil
1 Rendang spiceblend
600 ml water
500 g broccoli
200 g green beans
3 tbsp creme fraiche + 4 tbsp picant hot sauce
No comments:
Post a Comment